Ingredients
- 400g sushi rice
- 3 Tbls sushi seasoning
- 1 pk yaki nori sheets
- 4 large eggs
- 2 cucumbers
- 1 carrot
- 2 red radishes
- 1/4 cup sunflower oil
- 3 Tbls kombu dashi
- 2 tsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
- 1 pinch salt
- Kewpie mayo
- GARNISH & DIPPING: fresh chives, sushi & sashimi soy, wasabi, black sesame seeds
Method
- Cook your sushi rice according to packet directions, spread the rice into a shallow dish and add your sushi seasoning turning the rice over so the seasoning is evenly distributed. Allow to cool.
- gently whisk one egg and fry in a thin layer on medium heat, flip and fry for a few seconds then remove to cool.
- slice 1 cucumber thinly lengthways and set aside. Thinly slice a couple of slices of your carrot lengthways and then shred the rest of the carrot. thinly slice one of your radishes and shred the other. Slice a few strips from your fried egg.
- Lay one sheet of nori onto your sushi mat shiny side down, top with a thin layer of sushi rice. place the whole cucumber into the centre and roll it into a log. Use a little rice vinegar on the edges to seal the roll and set aside. Lay a second sheet of nori onto your mat and top with a thin layer of rice, add your egg into the centre along with a strip of carrot and a strip of cucumber. roll it up into a log and set aside. slice your cucumber roll lengthways into quarters, place a sheet of nori down and place 2 quarters of the cucumber roll cut side down with the nori ends facing each other in the centre, place the egg/carrot/cucumber roll on top of the 2 quarters and pull up the sides of the bottom nori sheet to enclose the 2 bottom quarters and the middle roll. place the other 2 quarters on the top, cut ends facing out to form a cube. Enclose the cube with the over hang of the bottom nori sheet. If you have fat sushi rolls and your nori doesn't cover the top then place another sheet over the top and seal the square closed. shape it into a square using your sushi mat, cover in plastic wrap and refrigerate.
- SUSHI BALLS - place a square of plastic wrap on your sushi mat, place some toppings onto the wrap and a handful of sushi rice on top. make a small indent into the centre of the rice and squirt a little Japanese mayo and whatever toppings you have used for the top. Cover with another handful of rice. bring the plastic wrap up from all sides nice and tight and shape into a ball twisting the wrap at the top so your ball is nice and firm. Repeat with the rest of the rice and toppings. Be creative, try and do some pretty patterns with your vegetables, black sesame seeds are good for contrast.
- EGG ROLLS: mix together the kombu dashi, sugar, soy, mirin and salt. gently whisk the eggs and add to your sauce. don't mix too much or there will be air bubbles. heat a large pan to medium heat and add some oil, pour a very thin layer of the egg mix and cook for a minute or until the base is cooked but the top is still sticky. Starting from one end of the pan gently roll the egg over to the other side of the pan forming a roll. oil the pan and repeat with the next layer of egg. on the 3rd layer of egg add a sheet of nori to the top and roll like before. add nori to the 5th layer also. once you are out of egg mix remove your roll from the pan and shape inside a bamboo mat, allow it to cool. Slice into 1 inch slices and tie with a long chive (optional)
- Slice your sushi square into slices and add to the serving platter, add your egg rolls and sushi balls, Put your soy, wasabi and any other condiments on the plate. enjoy !
- NOTES: use any vegetables or fruit that you like and any condiments you prefer such as pickled ginger, wasabi mayo or anything else you can thin of.
Product used in recipe
- Obento - Yaki Nori For Sushi
- Lee Kum Kee - Premium Soy Sauce
- Obento - Mirin Seasoning
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Sushi Seasoning
- S&B - Premium Wasabi
- Kewpie - Kewpie Mayonnaise
