Put the rice in a bowl with cold water, wash it, sieve it, repeat 3 or 4 times to remove some of the starch.
Put the rice and 330ml of cold water into a saucepan put on the lid and bring to a boil.
When it's reach a boil, bring it down to a simmer, with the lid still on leave simmering on low for 10 minutes. Set a buzzer to go off in 10 minutes.
While the rice is cooking cut the veg into very thin strips.
When the buzzer goes off leave the lid on the rice, turn the heat off and leave for 25 minutes DO NOT TAKE OFF THE LID.
Whisk the eggs and tamarind in a bowl.
In a frying pan /wok / flat griddle heat a tbsp of groundnut oil.
Add a little egg to the griddle a spreading it around to make very thin omelettes.
Repeat until all the egg is used up.
Turn the omelette as soon as the egg isn't funny. When both sides are cooked put on a plate in between 2 pieces of kitchen towel to absorb excess oil.
Cut the egg into inches wide strips.
Mix the sushi vinegar, sugar and salt in a small bowl.
When the rice has sat for 25 minutes, add the vinegar mix to the rice and stir in.
Lay a sheet of notifications on the rolling mat
Spread a 2 inch wide layer of rice along the width of the norm and flatten down the rice.
Add a strip of egg and lay some of the veg strips on the egg.
Using the mat, roll up the roll and put to the side edge side down while you make up the rest.
For more haters use a rice squishing block to make square sushi - put a tbsp of rice in the block, add egg and veg, another two of rice and squash it until it sticks.
Roll up any excess egg strips to serve.
Cut the sushi rolls into bite size chunks using a super sharp knife, dipping it in cold water before slicing to stop it sticking.
To serve, lay it all out on a board with the egg rolls and any extra veg slices, pour some tamari into a small dish for dunking, have another dish with sesame seeds in and lay out some ginger slices and wasabi.
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Grower, Maker, Baker, Mother.
Simple vegetarian family food.