Sushi boats with surimi and sweetcorn
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Sushi boats with surimi and sweetcorn

Preparation time: 10 mins
Calorific value (per portion): 235 kJ / 56 kcal

Ingredients for 4 portions

  • 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:

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.

Used products in this recipe

Ingredients for 4 portions

  • 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: