Sushi boats with surimi and sweetcorn

Stir-fried vegetables with rice noodles 512 of 657 Aubergine, Courgette and Tofu in Teriyaki Sesame Sauce

Kikkoman Sauces 653

Category 633

Ingredient 584

Videos 90

World Cuisines 196

Specials 608

Naturally Brewed Soy Sauce Sushi & Sashimi Soy Sauce Main courses Seafood Vegetables Rice Japanese Sushi Spring

Total time 10 mins

Preparation time: 10 mins

Nutrition facts (per portion): 235 kJ / 56 kcal

360 g cooked and seasoned
100 g surimi
140 g sweetcorn (canned)
2 tbsp. mayonnaise
1/2 tsp. wasabi paste
3 nori sheets
A little lettuce (curly or lollo rosso)
Approx. 20 cherry tomatoes

For dipping:

Kikkoman naturally brewed soy sauce or Kikkoman naturally brewed sushi & sashimi soy sauce

Preparation

Cut the surimi into approx. 1 cm long pieces and tear them into strips using your fingers. Drain the sweetcorn well, then combine with the mayonnaise, wasabi paste and surimi.

Divide the sushi rice into 20 x 18 g portions. Roll the sushi rice between your hands into 20 small cylinders. Cut the nori sheets into strips (approx. 3x15 cm) and wrap them around the sushi cylinders. Put the surimi mixture on top of the rice cylinders.

Wash the tomatoes. Garnish the sushi with tomatoes, season with Kikkoman naturally brewed soy sauce and serve.