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Green Eggs & Ham Sushi
Courtesy of National Pork Board
Prep Time: 40 Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
What you need:
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+ 2 c. short-grain sushi rice
+ 2 c. water, plus 2 Tbsp.
+ 1/4 c. seasoned rice vinegar
Sushi Spinach-Egg Filling:
+ 1/2 c. frozen chopped spinach, thawed
+ 3 eggs, beaten
+ 1/4 tsp. salt
+ 1 tsp. cooking oil
+ 4 (7-1/2 x 9-in.) sheets sushi nori (roasted seaweed)
+ bamboo sushi mat, completely wrapped with plastic wrap on both sides
+ sushi rice
+ 6-8 thin slices fully cooked smoked ham, or honey ham
+ Spinach-Egg filling
What to do:
1. 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 min. or until water is absorbed. Remove from heat. Let stand, covered, for 15 min.
2. 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.
3. Meanwhile, for spinach-egg filling, squeeze excess moisture from spinach. Finely chop spinach.
4. 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.
5. To assemble sushi rolls: For each roll, place seaweed sheet, shiny side down, on bamboo mat. Using wet hands, spread a scant 1 1/4 c. sushi rice evenly on seaweed sheet to within 3/4 in. 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 Tbsp. of spinach-egg mixture in a strip across the ham.
6. Use bamboo mat 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 hrs. To serve, using a wet knife, slice each roll into 6 to 8 pieces. Makes 24-32 pieces.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Calories: 480; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 175mg; Total Carbs: 86g; Fiber: 3g; Protein: 19g; Sodium: 820mg;