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Sushi Rolled with Egg

Recipe Sushi Rolled with Egg


First:

Wash rice and drain at least 30 mins before cooking. Put rice, konbu seaweed and water until sushi level; turn on rice cooker. When rice is cooked, remove konbu seaweed and leave for 15 mins.

Bring sushi vinegar mixture to boil.

Remove head of broiled eel and cut into 4 pieces.

Step 3

Cut off both ends of cucumber and cut into thin diagonal slices.

Julienne ginger soaked in sweetened vinegar.


Second:
Coat large wooden bowl with 1.5 tbs of sushi vinegar. Place cooked rice and pour over remaining sushi vinegar and leave for 1 min. Sprinkle white sesame seeds and toss briskly and spread around bowl. Use a paper fan to cool rice.

Step 1

To make omelet strips, beat eggs in bowl, add sake, sugar and salt. Heat frying pan over medium heat and put oil. Pour in 1/4 of egg mixture and turn over. Make 4 thin omelets.

Step 2

Place sheet of saran wrap over bamboo mat and place omelet on top. Put little vinegar and water on hand and scoop 1/4 of rice. Spread evenly over omelet leaving little space on other end. Press center of rice and place 1/4 cucumber, broiled eel and ginger soaked in sweetened vinegar.

Step 3

Press ingredients with finger, lift bamboo mat and join both ends of sushi spread and roll. Press bamboo mat to shape into sushi roll. Make 3 sushi rolls. Cut into bite size pieces and serve.

Step 4

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