Japanese omelette sushi

Japanese omelette sushi

From
Posh Eggs
Makes
8 pieces
Prep
45 mins
Photographer
Louise Hagger

Traditionally this omelette is cooked in a rectangular tamago pan – the straight sides make rolling easy and even.

Ingredients

Quantity Ingredient
140g sushi rice, rinsed well and drained
1 1/2 tablespoons rice wine vinegar
3 teaspoons sugar
1 teaspoon salt
1 sheet nori, cut into 1 cm strips
1 tablespoon caviar, to garnish (optional)
micro leaves, such as red amaranth, to garnish

For the omelette

Quantity Ingredient
4 eggs
4 tablespoons dashi or vegetable stock
1 tablespoon mirin
1 teaspoon soy sauce, plus extra to serve
little groundnut oil, to grease

Method

  1. Put the rice into a pan with 300 ml cold water. Bring to the boil, then simmer gently for 10 minutes. Remove from the heat, cover and leave to stand for 10 minutes. Mix the rice vinegar, 2 teaspoons of the sugar and the salt in a small bowl until the sugar has dissolved. Fork the vinegar mixture through the rice, and set aside.
  2. In a bowl, whisk the eggs with the dashi, mirin and soy sauce. Grease a frying pan well with oil and place over medium-high heat. Add a quarter of the egg mixture, tilting the pan to coat the surface, and cook for 1–2 minutes until almost set. Using a fish slice, flip and fold the omelette up, about 4 cm at a time, to make a roll. Leave to one side of the pan. Grease the pan with a little more oil then pour a third of the remaining egg mixture into the pan, coating the base and making sure it runs under the folded omelette. Cook for 1 –2 minutes, then fold, and repeat the process until you have used up all the egg mixture. Transfer the omelette to a chopping board and place a heavy tray on top (this will help to squeeze out the excess liquid). Leave to cool before cutting into 2.5 cm thick slices.
  3. With wet fingers, shape the rice into neat rectangles (2 cm deep and 2.5 cm wide). Top each with a slice of egg, wrap with a strip of nori, then garnish with caviar, if using, and a few micro leaves. Serve with soy sauce for dipping.
Tags:
eggs
breakfast
lunch
dinner
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