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Green Eggs & Ham Sushi

Green Eggs & Ham SushiCelebrate Dr. Seuss with a fun way to serve up to green eggs and ham. Recipe courtesy of Jaden Hair.

Recipe Ingredients:

Sushi Rice:
2 cups short-grain sushi rice
2 cups water, plus 2 tablespoons
1/4 cup seasoned rice vinegar

Sushi Spinach-Egg Filling:
1/2 cup frozen chopped spinach, thawed
3 large eggs, beaten
1/4 teaspoon salt
1 teaspoon vegetable oil

Sushi Rolls:
4 (7 1/2x9-inch) sheets 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

Cooking Directions:

  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 minutes or until water is absorbed. Remove from heat. Let stand, covered, for 15 minutes.
  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. 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 mat. 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.
  4. 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 hours. To serve, using a wet knife, slice each roll into 6 to 8 pieces. Makes 24 to 32 pieces.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 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.

Recipe and photograph provided courtesy of Pork, Be Inspired®.