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omelette sushi with sesame seeds

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  1. Japanese Cuisine   >
  2. International Sushi
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photo by Sushi mushi

For the omelette
2 pieces egg
egg A large range of animals know as Oviparous animals lay eggs to bread. Humans and other animals have eaten eggs as a sauce of protein rich food for generations. In culinary today the egg of a chicken is the most accept relation to the general word egg. Egg is...
  • huevo
  • Sal
  • anda
1 pieces Green chili
Green chili Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
  • Hari Mirchi
    (हरी मिर्च)
1 tablespoon soy sauce
soy sauce Soy sauce is also known as soya sauce in many countries. Soy sauce's main element is soybeans and is reddish-brown in color. It is used generally in Chinese dishes and also in the Indian version of Chinese food such as macaroni and noodles....
    1 tablespoon Yogurt
    Yogurt Yogurt is a thick white semi solid outcome produced by the bacterial fermentation of milk. Available commercially worldwide, yogurt is loaded with a lot of nutrients thus making it a super healthy ingredient. A lot of varieties and variations to the basic yogurt are also available. Yogurt is also loved...
    • Sal
    • Dahi
    for the sushi rice
    1 cup rice
    rice Starchy cereal grain consumed as a staple food across the world, good source of nutrition and fibre. Being a versatile grain it is used in both sweet and savory dishes like rice pudding, sushi, varieties from front white to black in color, long to small in size....
    • arroz
    • Sal
    • Chawal
    2 tablespoons Vinegar
    Vinegar Historically , It was used as mild acid but now it is intensively used in culinary dishes to balance ph levels or to add a sour flavor to dishes. It is produced by fermenting ethanol . ...
      1/2 tablespoon sugar
      sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
      • cheeni
      for the sushi rolls
      3 sheets nori
      Also known as : nori sheets , seaweed sheets , sushi sheets
      Paper-thin toasted sheets of seaweed is commonly as nori. It is a essential ingredient in Japanese cooking for wrapping sushi . Nori sheets can be used as a garnish or to add flavor in noodle preparations and soups. ...
      • Samudri sivara
      1 piece cucumber
      cucumber Cucumber is a long, green color vegetable with a juicy flesh. It is available in most of the countries and is generally used in salads, juices, pickle, soup and dips. ...
      • el pepino
      • Sal
      • kheera
      4 pieces Carrot
      Carrot Carrot is a root vegetable. It is usually orange in color. When fresh, it has a crisp texture. Carrots can be eaten raw, chopped and boiled, fried or steamed or cooked in vegetables, stews, soups....
      • la zanahoria
      • Sal
      • gaajar
      For the garnish
      100 grams Sesame seeds
      Sesame seeds Sesame seed is an edible seed that is grown in hot and dry places. These healthy seeds are small in size and bursting with flavor. Most popular varieties include white sesame and black sesame seeds, used in many East Asian cuisines. Sesame oil is derived from these seeds and is...
      • til ke beej
        (तिल के बीज)
      2 tablespoons soy sauce
      soy sauce Soy sauce is also known as soya sauce in many countries. Soy sauce's main element is soybeans and is reddish-brown in color. It is used generally in Chinese dishes and also in the Indian version of Chinese food such as macaroni and noodles....
        About The Chef
        Lives in : New Delhi India Since I grew up in the country side, fresh ingredients have always been my favorite. The one thing I love the most about Japanese cuisine is the fusion of flavors it offers. My passion for travelling has led me to try various cuisines and whenever I get a chance to cook when I am travelling I always try to include the local ingredients and spices. Such experiments help me discover unique flavors. Yes, I do mess up at times but of course its part of the learning!
        Recipes by Sushi mushi

        omelette sushi with sesame seeds

        Recipe by


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        • Prep:
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        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.
        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. 

        • 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.

        •  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
        • Place a thin row of filling ingredients on the edge of the rice bedding.
        • 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.

        • Step-8
        • Step-11
        • Step-12
        • Step-13
        Kitchen Equipment
        • sushi rolling pad
        Garnishing Ideas
        • Roast the seasm seed on a low flame for 10 minutes until brown add a pinch of salt and sprinkle on the top the open sushi for a really nice taste
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        Review by Meetu koli Posted 31 Jul, 2015
        I taste it. it is awesome in taste