Tamago Yaki & Cucumber Maki Rolls

Ingredients

• 1 cup Sushi Rice
• 1 1/2 cup Cold Water
• 3 tablespoons Obento Sushi Seasoning
• 3 sheets Obento Yaki Nori Sheets
• Sprinkle of sesame seeds (optional)
• (Tamago Yaki)1 Large Egg
• (Tamago Yaki)1 teaspoon Obento Sushi Seasoning
• (Tamago Yaki)1 teaspoon Caster Sugar
• (Tamago Yaki) 1/4 teaspoon Mirin
• (Tamago Yaki)Dash of soy sauce
• 1/2 Cucumber

Method

1. Rinse rice under cold water, drain, and place in saucepan
2. Add water, bring to boil, reduce heat, cover and simmer for 12 minutes.
3. Remove from heat and keep covered for 10 minutes.
4. Place rice into a non-metallic bowl. Evenly mix in sushi seasoning using a wooden spoon.
5. Cool rice quickly by fanning. Move onto preparing sushi fillings.
6. (Tamago Yaki) Combine the Tamago Yaki ingredients listed and beat until smooth.
7. Spread a small amount of sesame oil around a small frypan and heat to medium.
8. Add the tamago yaki mixture and swirl around. Cook until solid on one side and flip over. Once fully cooked on both sides, remove from heat and cut into strips.
9. (Preparing Maki Rolls) Put a yaki nori sheet onto cling-wrapped bamboo mat and spread rice on evenly - wetting fingers with water helps so rice doesn’t stick. Flip over so rice is facing the mat.
10. Spread rice thinly and evenly half way up the new side. Place fillings (Tamago Yaki & Cucumber) onto rice.
11. Roll up Maki roll using bamboo mat. Remove cling wrap and bamboo mat. Garnish with sesame seeds (Optional), and serve.

Product used in recipe

• Obento - Sushi Seasoning
• Obento - Yaki Nori For Sushi