Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 3 tablespoons sushi seasoning
- 2 sheets nori seaweed sheets
- ΒΌ carrot, peeled and sliced lengthwise
- 2 pieces imitation crab legs
- 2 eggs
Method
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice sushi seasoning. Allow to cool completely.At the same time, Using the frying pan, heat the oil and scramble the eggs.
- Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of carrot, imitation crabmeat, and fried egg on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Product used in recipe
- S&B - Wasabi
- Obento - Sushi Seasoning
