omelette sushi with sesame seeds

Recipe by Sushi mushi

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25 m
Prep: 15 m
Cook: 10m

The other day I met a chef from Korea who taught me how to make sushi that does not contain fish. I just had to come home and try it. The sushi was so good I just had to share.

Preparation

To make the omelette

Crack the eggs into a mixing bowl; add a pinch of salt and a spoon of yogurt to the mixture. You may add a green chili, if you wish to spice up the Omelette a bit.
Add a few drops of soy sauce to the mixture, just for the flavor.Â
Beat the mixture really well, until completely blended
Put a small frying pan on low heat and let it get mildly hot.Add a few drops of cooking oil to the frying pan and spread it evenly. Add the mixture of eggs and move the pan around to spread them out e
Let it cook for a few minutes. Flip the slide once the bottom of the egg turns thick and the sides are a bit crispy. Once it turns a bit golden brown, remove the pan from the heat. Slide the omelette

To make the Sushi Rice

Boil the rice, but with a little less water than usual. Add a tablespoon of salt to the water.
Â Avoid draining all the water, so that it stays a little sticky.
Traditionally, for making the sushi, the Japanese like to soak the rice in water for 12-24 hours to make them sticky.
Once the rice is done, take it out to cool it on the side
Transfer the cooled rice in a small bowl and mix it with the sugar and vinegar.

to make the sushi

Boil the carrots and once boiled cut them into thin strips
add some vinegar to the boiled carrot.
cut the cucumber into long thin slices and put them in a preheated oven for two minutes to reduce the water content from them.
Place a nori sheet on top of your sushi rolling mat.
Dampen your hands to prevent sticking, then pick up a handful of rice and spread evenly on your nori sheet, leaving the top third uncovered.
place the rice ball in the middle of your nori and spread it evenly using a spoon
you can add some basil for extra flavour
Place a thin row of filling ingredients on the edge of the rice bedding.
Hold the near edge of the mat, lift and roll away from you, encasing the filling. Ensure the ingredients stay in place and the rice sticks
Wrap tightly and evenly after each roll. chill until firm. Once firm, cut the roll into neat rounds. You may brush your knife with rice vinegar to prevent sticking.
garnish with a mixture of roasted sesame seeds mixed with a pinch of salt. Serve with Japanese soy sauce.

Step-8

you can add some basil for extra flavour
Step-11

Hold the near edge of the mat, lift and roll away from you, encasing the filling. Ensure the ingredients stay in place and the rice sticks
Step-12

Wrap tightly and evenly after each roll. chill until firm. Once firm, cut the roll into neat rounds. You may brush your knife with rice vinegar to prevent sticking.
Step-13

garnish with a mixture of roasted sesame seeds mixed with a pinch of salt. Serve with Japanese soy sauce.