Sushi boats with surimi and sweetcorn

Scallops with beetroot and mozzarella carpaccio 17 of 52 Quinoa and shrimp bowl

Kikkoman Sauces 52

Category 52

Ingredient 433

Videos 0

World Cuisines 26

Specials 48

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.