Sushi Eggs Benedict

Winner of the 2002 Original Sushi Competition. Recipe by Maggie Thurer.


Serves: 2

Makes 4 piecies

    • 60g sushi rice
    • 4 quails eggs
    • 4 slices smoked salmon (approx. 18g each)

For the Hollandaise sauce

  • 1 egg yolk
  • 100g melted butter
  • salt and pepper
  • 800ml water
  • 40ml vinegar


  1. Make the Hollandaise sauce: put the egg yolk in a bowl then add boiling water, halfway up the bowl, stirring in the butter little by little until the mixture becomes mayonnaise-like in consistency. Add salt and pepper to taste.
  2. Boil the water and vinegar and poach the quails eggs (break the eggs gently so they cook with a nice shape).
  3. Take 15g of rice in your right hand and gently mould it into the shape of a ship’s hull. Repeat four times.
  4. Put a slice of smoked salmon on top of each piece of rice, then put the poached eggs on top and spread the Hollandaise sauce