Description
This is Japanese girl’s festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!
Ingredients
- 1 cup sushi rice, or Japanese short-grain white rice
- 3 eggs, beaten
- ΒΌ teaspoon salt
- 1 tablespoon vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons black sesame seeds
- 6 sprigs Italian parsley with long stems
Instructions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes. Once cooked
- spoon rice into a large bowl and allow to cool until it is cool enough to handle.
- Meanwhile
- beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil
- and place over medium heat. Once hot
- pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed
- then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
- Stir together vinegar
- sugar
- and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
- To assemble
- place a large spoonful of rice into the center of each egg sheet. Fold into a square
- and tie with a sprig of Italian parsley to secure.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 6