Serves 4
45 min
Green Eggs and Ham Sushi
Recipe GLPR49ec0129a24fcb
A creative twist on classic sushi featuring a vibrant spinach and egg filling paired with deli ham, all wrapped in nori and seasoned sushi rice. This playful take on the Dr. Seuss favorite combines Japanese sushi-rolling technique with a whimsical filling that's both savory and satisfying. Perfect as an appetizer, lunch, or light dinner.
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Ingredients
2 cups short-grain sushi rice
2 cups plus 2 tablespoons water
1/4 cup seasoned rice vinegar
1 teaspoon cooking oil
3 eggs, beaten
1/2 cup chopped frozen spinach, thawed and squeezed dry
1/4 teaspoon salt
6-8 thin deli ham slices
6 sheets nori (sushi seaweed), 7 1/2" x 9" each
Directions
Rinse the sushi rice in a fine-mesh colander under cool running water, stirring gently until the water runs clear. This removes excess starch. Drain thoroughly.
Transfer the drained rice to a heavy-bottomed saucepan or rice cooker. Add the water and stir gently.
Cover with a tight-fitting lid and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer gently for about 20 minutes, or until all water is absorbed. Do not remove the lid during cooking.
Remove from heat and let the rice stand, still covered, for 15 minutes. This allows the rice to finish cooking with residual heat.
Transfer the cooked rice to a large bowl or shallow baking dish and let cool slightly. Sprinkle the seasoned rice vinegar over the rice and gently fold it in using a wooden spoon or rice paddle, being careful not to crush the grains. Continue cooling to room temperature, then cover with a damp towel to keep the rice from drying out.
While the rice cools, prepare the filling. Heat the cooking oil in a non-stick skillet over medium heat. Add the beaten eggs and cook, stirring gently, until just set, about 2-3 minutes. The eggs should be cooked through with no runny portions.
Stir in the thawed and squeezed-dry spinach and salt. Cook for another minute, stirring until well combined. Transfer to a plate and let cool to room temperature before using.
Once the rice is completely cooled to room temperature, prepare your sushi-rolling station. Lay out a bamboo sushi mat on a flat surface with the slats running horizontally. Cover the mat completely with plastic wrap to prevent the rice from sticking.
Place one sheet of nori, shiny side down, on the prepared mat. Wet your hands and shake off excess water. Grab about 3/4 cup of the cooled seasoned rice and spread it evenly across the nori with your fingertips, leaving a 1/2-inch border at the top edge. Use damp hands to prevent sticking.
Arrange 1 to 2 ham slices horizontally across the center of the rice. Spoon about 3 tablespoons of the cooled spinach-egg mixture in a thin line on top of the ham.
Position the bottom edge of the nori flush with the bottom edge of the mat. Lift the edge of the mat and begin rolling forward, tucking the filling in as you roll. Keep the edge of the mat lifted up and away from the rice as you roll to ensure a tight, even cylinder.
Using one hand to roll and the other to gently tug the mat forward, continue rolling until the seam of the nori is at the bottom. Give the roll a final gentle squeeze to tighten it. Remove the mat carefully.
Dip a sharp knife in water and wipe it clean. Slice the roll into 6 equal pieces using a wet, gentle sawing motion. A wet knife prevents the rice from sticking. Repeat steps 9-13 with the remaining nori sheets and fillings to create 6 rolls total.
Arrange the sushi pieces on a serving platter and serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
