Egg Finger Sushi
Egg nigirizushi is made using a special kind of rolled Japanese omleette, which is secured to the rice using a strip of nori seaweed.
- 100g sushi rice
- 4 eggs (medium)
- some sunflower or vegetable oil
- 60ml dashi
- 1 tsp soy sauce
- 1/2 tsp salt
- 2 tsp sugar
- Add [A] to the beaten eggs and mix well.
- Coat a frying pan thinly with oil and pour in a small quantity of the egg mixture. When the mixture starts to swell, press it to flatten. When the mixture is half cooked, roll it towards the front of the pan. Slide the roll to the other end and pour another small quantity of egg mixture into the bare part but allowing it to ease under the cooked egg roll. Repeat the rolling procedure, adding the egg mixture until it is used up.
- Mould the cooked egg inside a bamboo rolling mat, shaping it evenly into a rectangle. Slice it into pieces (1cm width), and make up the sushi.