Springtime Sushi Nests Recipe

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Springtime Sushi Nests
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Ingredients
21
Count
Nutrition
80
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Prepare Sushi Rice:
  2. Place rice in strainer. Rinse under cold water until water runs clear. Drain well.
  3. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes.
  4. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes.
  5. Remove from heat. Let stand covered 15 minutes.
  6. Transfer rice to large glass bowl.
  7. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves.
  8. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat.
  9. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
  10. ~~~~
  11. Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat.
  12. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl.
  13. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes.
  14. Add carrot strips. Cool mixture completely.
  15. Whisk egg, salt and 1 teaspoon mirin in small bowl to blend.
  16. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat.
  17. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds.
  18. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.
  19. Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.
  20. Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well.
  21. Toss Sushi Rice, carrot mixture and asparagus in large bowl.
  22. **Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.
  23. Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 79.92 Kcal (335 kJ)
Calories from fat 24.17 Kcal
% Daily Value*
Total Fat 2.69g 4%
Cholesterol 51.7mg 17%
Sodium 417.34mg 17%
Potassium 158.18mg 3%
Total Carbs 8.17g 3%
Sugars 4.12g 16%
Dietary Fiber 0.98g 4%
Protein 5.29g 11%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 29.1mg 3%
Amount Per 100 g
Calories 47.59 Kcal (199 kJ)
Calories from fat 14.39 Kcal
% Daily Value*
Total Fat 1.6g 4%
Cholesterol 30.79mg 17%
Sodium 248.54mg 17%
Potassium 94.2mg 3%
Total Carbs 4.87g 3%
Sugars 2.45g 16%
Dietary Fiber 0.58g 4%
Protein 3.15g 11%
Vitamin C 1.3mg 4%
Vitamin A 0.1mg 3%
Iron 0.4mg 4%
Calcium 17.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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