Sushi Recipes - Nigiri Sushi with Egg

Ingredients

• Rolled Omelet

• 4 large eggs

• 5 tablespoons Basic

• Dashi Stock or 1/4 teaspoon instant dashi granules dis­solved in 5 tablespoons boiling water

• 2 tablespoons mirin

• 1 teaspoon sugar

• Scant 1 teaspoon soy sauce

• 1/4 teaspoon salt

• Oil for frying 

• Sushi

• 300 g (2 cups) cooked

• Sushi Rice

• 1 sheet nori, toasted and cut into 1-cm (1/ 2-in) strips

• Small bowl tezu

---

Method:

1. To make the omelet, gently combine the eggs in a bowl with the dashi stock, mirin, sugar, soy sauce and salt. Stir until the sugar is dissolved.

2. Heat a regular skillet or omelet pan over medium heat and brush it lightly with the oil. Pour about one­third of the egg mixture into the skillet, tilting the skil­let to cover the base. When the egg is set on the bottom but still moist on top, about 30 seconds, use a spatula or chopsticks to roll the egg up quickly but carefully. Leave the rolled omelet on one side of the skillet.

3. Brush the skillet with more of the oil and pour half of the remaining egg mixture into the skillet, again tilting the pan to cover the base. After 30 seconds, roll out the first omelet over the new one. Repeat with the remaining egg mixture.

4. Lift the final omelet onto a bamboo mat or kitchen towel and roll it up, gently squeezing out any excess moisture. Let it stand for I to 2 minutes. Serve immediately, garnished with sliced daikon mixed with a little soy, or use as a topping for sushi.

5. To use as a sushi topping, place the prepared rolled omelet on a board and flatten it slightly to make it more rectangular. Cut it crosswise into 1 cm (l/2-in) slices.

6. Moisten hands with the tezu. Form rice "fingers". Repeat method of making sushi, using the omelet as the topping until all the Sushi Rice is used up.

7. Dampen I end of a nori strip and wrap it around the sushi like a belt. Repeat with the remaining ingredients.