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.
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.
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.
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.
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.
