Sunday, 22 July 2012


Ingredients:  Serves 6
  • 300g calrose rice
  • 3 tbsp sushi vinegar
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 eggs, made into omelet
  • 5 nori sheets
  • 3 crab filament sticks
  • 1 cucumber
  • 1/2 cup mayonnaise
To serve:
Sushi soy sauce
Wasabi (optional)

Cut omelet into shreds. Divide crab filament sticks length wise into four. Peel skin and remove seeds of cucumber. Cut into long strips. Set aside.
Rinse the rice thoroughly. Repeat 2-3 times or according to the directions on packaging.
Add water suggested in the directions. Cook the rice in rice cooker.
While cooking rice, dissolve salt and sugar in vinegar. Set aside.
When the rice is done, set it aside for 15 minutes to cool a little.
Pour vinegar mixture into rice. Use a wooden spatula to mix thoroughly but take care not to mash the cooked rice.

If you have a makisu (bamboo sheet), set it down on table top. Lay a piece of nori sheet.
Spread a thin layer of rice on norri sheet with the back of a spoon. Leave gaps on the four sides of the nori sheet, do not spread rice till the edge. Spread a thin layer of mayonnaise on the rice.

Place omelet, crab stick and cucumber on nori sheet. Lift makisu and start rolling from the end closer to you. Roll sushi tight with the help of makisu (like rolling swiss roll).

Using a sharp knife, cut roll to obtain 6-7 sushi of approx. 1.8cm thick.
Serve with sushi soy sauce and wasabi.

(1)  (2)