Ingredients with Measurements:
- 1 package of unagi (eel), sliced into thin pieces
- 8 oz cream cheese, softened
- 1/4 cup green onions, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tsp sesame oil
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 16 sushki (miniature bagel-shaped bread)
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain and transfer the rice to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water has been absorbed and the rice is tender.
2. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and sesame oil. Heat over medium heat until the sugar has dissolved. Remove from heat and set aside.
3. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt have dissolved. Once the rice has finished cooking, transfer it to a large bowl and pour the vinegar mixture over it. Use a wooden spoon to gently fold the rice until it is evenly coated. Cover the bowl with a damp towel and let it cool to room temperature.
4. In a separate bowl, mix together the cream cheese and green onions until well combined.
5. To assemble the sushki, place a sheet of plastic wrap over the bamboo sushi mat. Place a sushki on top of the plastic wrap, and use wet hands to spread a thin layer of rice over the sushki, leaving a small border around the edge. Place a slice of unagi on top of the rice, followed by a dollop of the cream cheese mixture. Use the bamboo mat to roll the sushki into a tight cylinder, using the plastic wrap to help keep it in place. Repeat with the remaining sushki.
6. Use a sharp knife to slice the sushki into bite-sized pieces. Serve with the soy sauce mixture for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Cook the rice over low heat and let it cool to room temperature before assembling the sushki.
Serving size:
This recipe makes 16 sushki, which can serve 4-6 people as an appetizer.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 5g
Cholesterol: 45mg
Sodium: 700mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 7g
Protein: 10g
Substitutions for ingredients:
- Unagi can be substituted with smoked salmon or cooked shrimp.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Green onions can be substituted with chives or scallions.
- Sushi rice can be substituted with short-grain white rice.
Variations:
- Add sliced avocado or cucumber to the sushki for extra texture and flavor.
- Use a different dipping sauce, such as wasabi mayo or sweet chili sauce.
- Substitute the unagi with cooked chicken or beef for a non-seafood option.
Tips and tricks:
- Wet your hands before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the sushki to prevent them from falling apart.
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
Storage instructions:
Store any leftover sushki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sushki, place them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the sushki on a platter and garnish with sesame seeds or chopped cilantro.
Garnishes:
Sesame seeds, chopped cilantro, sliced avocado, cucumber, or radish.
Pairings:
Serve the sushki with a side of miso soup or edamame for a complete Japanese-inspired meal.
Suggested side dishes:
Miso soup, edamame, seaweed salad, or cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water to moisten it.
- If the sushki are falling apart, use less filling and roll them more tightly.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before handling food.
Food history:
Unagi is a popular ingredient in Japanese cuisine, often served grilled or as a sushi topping. Cream cheese is not a traditional Japanese ingredient, but has become a popular addition to sushi rolls in Western countries.
Flavor profiles:
The unagi adds a smoky, savory flavor to the sushki, while the cream cheese adds a creamy, tangy element. The soy sauce mixture provides a salty, umami flavor.
Serving suggestions:
Serve the sushki as an appetizer or as part of a sushi platter.
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Region: Japanese