Fukusa zushi

Fukusa zushi

Sushi wrapped in omelette

By
From
The Complete Asian Cookbook
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 quantity Chirashi-zushi
4 eggs, lightly beaten
1/2 teaspoon salt
a few drops sesame oil or vegetable oil, for cooking
thin strips dried nori

Method

  1. Press the chirashi-zushi firmly into a square or rectangular casserole dish or cake tin to a depth of 2.5 cm. Weight it down and leave while cooking the omelette.
  2. Season the egg with the salt and stir in 2 tablespoons water. Cook the egg in a lightly oiled pan to make eight thin omelettes. Cook over low heat and do not allow the omelettes to brown.
  3. Cut the pressed sushi into eight 5 cm square portions. Put a square of sushi in the centre of each omelette and roll up or fold over to enclose the rice. Wrap a thin strip of nori around each parcel and arrange on a serving plate, seam side down. Serve cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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