Egg Sushi

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
2
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Why go out for sushi when you can make it at home? Eggs are a great filling for sushi-cheap, quick, and downright tasty. Make these rolls as a fun appetizer, a snack for the kids, or tuck them into a lunch box. Don't let the idea of rolling sushi scare you; it can take a little practise, but is fairly easy to learn. Once you know how to roll, there's nothing to stop you from making your own sushi at home.

Roll up some egg in your sushi!

Ingredients

Sushi Rice:

1 cup short grain sushi rice

1 cup water

2 Tbsp rice wine vinegar

1 1/2 Tbsp sugar

1/2 tsp salt

Sushi Roll:

2 eggs

1 Tbsp soy sauce

1 tsp rice vinegar

1/2 carrot, peeled and cut into thin 1/2 inch long slices

1 clove garlic, minced finely

1 tsp finely minced fresh ginger

2 sheets of nori

 


Directions

1. Place the rice in a wire mesh sieve and rinse well until the water runs clear. Place the rice in a saucepan and add the water. Bring the water to a boil and then place on a lid and turn the heat to low. Let the rice simmer for about 15 minutes over low heat. Don't lift the lid! Take off the heat and set aside, letting it steam for another 15 minutes in the pot. While the rice is steaming, stir the vinegar, sugar, and salt together in a small bowl.

2. Use a wooden spoon to fold the vinegar mixture into the warm rice. Spread it out on a baking sheet to cool to room temperature before making into sushi.

3. In a non stick skillet, saute the garlic, ginger, and carrots until the carrots are tender crisp. Whisk the eggs, soy and rice vinegar together and add to the skillet. Cook until the eggs are set and then remove your omelet from the pan.Let it cool enough so you can handle it, then slice into 1/2 inch wide pieces. Don't worry if your omelet comes apart a bit-mine did, and it still worked out fine.

4. Warm the nori in a pre-heated 350 F oven for about 3 minutes to soften it a bit.

5. Place the nori on a sushi mat in front of you, shiny side down. Spoon 1/2 cup rice onto it and spread it into an even layer on the sheet. Leave 1/2 inch border on the long sides.

6. Brush plum sauce across the middle of the rice. Place omelet strips across the rice on top of the plum sauce and add the green onions.

7. To roll your sushi, start at the end closest to you and begin to roll, like you would with a sleeping bag. Keep it as tight as you can and when you get to the filling, you may need to use your fingers to push it into the roll. Don't worry, rolling sushi takes a little practise. Don't roll your mat into the sushi roll! It's more like a guide. When you get to the end, moisten the nori with a bit of water on your finger and roll it shut.

8. Place the roll in front of you and slice it into six pieces. Enjoy immediately!

Adapted from 50 Sushi Rolls