Green Eggs & Ham Sushi
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TOTAL PREP TIME
60 minutes
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DIFFICULTY
Easy
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Ingredients
- 2 cups short-grain sushi rice
- 2 cups water plus 2 tablespoons
- 1/4 cup seasoned rice vinegar
- 1/2 cup frozen chopped spinach thawed
- 3 eggs beaten
- 1/4 teaspoon salt
- 1 teaspoon cooking oil
- 4 7 1/2x9-inch sheet roasted seaweed (sushi nori)
- Bamboo sushi mat completely wrapped with plastic wrap on both sides
- Sushi Rice
- 6 to 8 thin slices fully cooked smoked ham OR honey ham
- Spinach-Egg Filling
Nutrition Facts
- Calories: 480 calories
- Protein: 19 grams
- Fat: 6 grams
- Sodium: 820 milligrams
- Cholesterol: 175 milligrams
- Saturated Fat: 2 grams
- Carbohydrates: 86 grams
- Fiber: 3 grams
Cooking Directions
To make sushi rice, place rice in fine-mesh colander and rinse well to remove excess starch; drain. Transfer to a 2 1/2- to 3-quart heavy saucepan. Add water. Cover with tight fitting lid and bring to boil. Reduce heat to low or medium-low. Very gently simmer, covered, about 20 minutes or until water is absorbed. Remove from heat. Let stand, covered, for 15 minutes.
Transfer rice to a large baking dish or bowl. Slightly cool. Sprinkle with rice vinegar; toss until combined. Cool to room temperature. Cover with damp towel to prevent rice from drying out.
Meanwhile, for spinach-egg filling, squeeze excess moisture from spinach. Finely chop spinach. Combine spinach, eggs, and salt in small bowl. Heat oil in medium skillet over medium heat. Add spinach-egg mixture. Cook, stirring occasionally, until cooked through but still glossy. Remove from heat. Cool to room temperature.
To assemble sushi rolls: For each roll, place seaweed sheet, shiny side down, on bamboo matt. Using wet hands, spread a scant 1 1/4 cups sushi rice evenly on seaweed sheet to within 3/4 inch of edge nearest you and opposite side. Place 1 1/2 or 2 slices of ham across the center of the rice. Spoon about 3 tablespoons of spinach-egg mixture in a strip across the ham.
Use bamboo matt to lift and tightly roll sushi, jelly-roll style. Shape roll by lightly pressing roll together with damp hands. If desired, tightly wrap sushi rolls in plastic wrap and refrigerate for up to 2 hours. To serve, using a wet knife, slice each roll into 6 to 8 pieces. Makes 24-32 pieces
Serves 4
