Prep Time | 30 minutes |
Cook Time | 10 minutes |
Servings |
people
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Ingredients
- 250 g sushi rice
- 330 ml Water
- 1/2 pepper
- 1/4 cucumber
- 1 small carrot
- 4 eggs
- 4 tsp Tamari
- 3 tbsp sushi vinegar
- 2 tbsp sugar
- 1 tsp malden salt
- 1 packet nori
To serve
- wasabi
- sushi ginger
- Tamari
- 2 tbsp sesame seeds
Equipment
- 1 sushi rolling mat
- 1 rice cube or nigiri mould
Ingredients
To serve
Equipment
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Instructions
- 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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