Tamago Petite Sushi
With an Epicure Perfect Petites no tricky sushi rolling is needed!
40 min
30 servings
60 calories
Ingredients
1 1⁄4 cups sushi rice
3 tbsp rice vinegar
2 tsp sugar
2 tsp Teriyaki Dry Glaze
5 eggs
1 tbsp 3 Onion Dip Mix
1⁄3 cup Lemon Dilly Dip, prepared
3 tbsp Lemon Dilly Dip Mix
1 cup light sour cream
1 cup light mayonnaise
Instructions
Place rice in a medium sized bowl and cover with cold water. Swirl the rice in the water, pour off the water and repeat two or three times until the water is clear.
Place rice and 1 1⁄4 cups of cold water into a Multipurpose Pot - 8 cup and bring to a boil. Reduce heat to the lowest setting and simmer, covered, for 20 minutes. Remove from heat and let rest, covered, for 20 minutes.
Transfer rice to a bowl. Toss with vinegar, sugar and Teriyaki.
Preheat oven to 325°F (160°C). Place lightly oiled Perfect Petites on Sheet Pan.
Whisk eggs and 3 Onion Dip Mix. Divide into Perfect Petites. Bake 9–10 minutes. Cool.
Layer rice over egg, pressing in slightly.
When completely cool, flip Perfect Petites onto Sheet Pan, twist and pop out egg.
Top each sushi with a dollop of Lemon Dilly Dip.
Nutritional Information
Per serving(1 piece): Calories 60, Fat 2 g (Saturated 0 g, Trans 0 g), Cholesterol 40 mg, Sodium 45 mg, Carbohydrate 7 g (Fiber 0 g, Sugars 1 g), Protein 2 g.