flyinglentris
Disabled and Retired Veteran
Egg Sushi (Tomago Nigiri, Egg Uramaki Rolls and Egg Temaki Rolls):
Ingredients:
1) Egg, divided - 2
2) Nori (seaweed sheets), divided - 2 sheets
3) Bacon, divided - 1 to 2 strips
4) Sushi grade rice, divided - 1 cup
5) Sake, cooking (Miri) - 1 tsp.
6) Powdered Sugar - 3 tsps.
7) Tobiko (flying fish roe) - as required
8) Wasabi paste, divided - as desired
9) Soy sauce - as required
10) Water - 1-1/4 cup.
Procedure:
-- Preparation --
1) Rinse the rice in cold water until the water is clear.
2) Boil the rice in a rice-cooker.
NOTE: A rice-cooker is highly recommended. The rice can be cooked stove top, if necessary. Cook at about 175 to 200F, enough to steam the rice with a lid on. Stir often, if cooking rice on the stove top and add a trickle of water, if necessary.
3) Break up any rice chunks after transferring the rice to bowl.
4) Whisk the egg with powdered sugar and cooking sake.
5) Oil a baking pan, pour in the egg.
6) Pre-heat the oven to 350F.
7) Bake the egg till it appears done, 20 to 30 minutes.
NOTE: The egg should not wobble, if done.
8) Let the egg cool and let the rice cool so that both can be handled.
9) Fry the bacon.
10) Chop the bacon into bits.
-- Tomago Nigiri --
11) Form two oval rice balls about 1-1/2" long and 1" wide.
12) Top each ball with a dab of wasabi paste.
13) Cut two slices of tomago egg about 1-3/4 to 2" long and 1" wide.
14) Cut two 1/2" wide by 2" long strips of nori.
15) Lay the egg slices on top of each rice ball.
16) Wet the nori and carefully wrap it around the center of each piece.
17) Set aside while working on the other sushi items.
-- Egg Uramaki Rolls --
18) Lay a piece of parchment paper over a bamboo sushi mat.
NOTE: Step 18 is not necessary, but will keep the mat clean without requiring the issue of washing it. Plastic may be used, instead of parchment paper.
19) Fold a nori sheet in half to allow breaking it cleanly into two smaller sheets.
20) Spread the rice over the parchment paper covered sushi mat.
NOTE: Spread the rice about the length of the nori sheet length.
21) Lay the nori sheets on the rice.
22) Crumble egg and bacon bits along the center line of the mat.
23) Carefully roll the matt while apply firm pressure.
NOTE: Do roll the matt back onto itself. Roll the matt only enough to connect both sides of the rice into a closed roll.
24) Carefully seal the roll by tamping the edges of the rice together.
NOTE: If necessary, use additional rice to fill in the gap.
25) Sprinkle tobiko over the outside surface of the roll.
26) Turn the roll as needed to cover it completely with tobiko.
NOTE: Apply a small amount of pressure to ensure the tobiko sticks.
27) Wet a sushi knife or other knife with water to lessen sticking.
28) Cut across the roll at 1" intervals and separate each piece.
29) Set aside while working on the temaki.
-- Egg Temaki Rolls --
30) Lay a clean piece of parchment paper over the bamboo sushi mat.
NOTE: Step 30 is not necessary, but will keep the mat clean without requiring the issue of washing it. Plastic may be used, instead of parchment paper.
31) Fold a nori sheet in half to allow breaking it cleanly into two smaller sheets.
32) Wet the long edges of the nori sheets as they are used.
33) Lay the nori sheets in turn, onto the parchment covered mat.
34) Cover the sheet evenly with rice.
35) Crumble egg and bacon bits along the center line of the matt.
36) Carefully roll the matt to form the roll.
NOTE: Do not roll the matt over upon itself. Roll carefully, apply slight pressure to close the roll, allowing the wetted edge of the nori sheet to seal the roll.
37) Wet a sushi knife or other knife with water to lessen sticking.
38) Cut across the roll at 1" intervals to separate each piece.
39) Set aside, until ready to serve the sushi.
-- Serving --
40) Add wasabi to a small spice dish(es).
41) Add soy sauce to a small spice dish(es).
42) Place ginger into a small spice dish(es).
NOTE: Using sushi plates is optional. Geta plate/boards are more applicable when several pieces of sushi are served at the same time. Here, the geta boards will be used.
43) Set up each geta board to allow placing the sushi pieces on them.
44) Arrange the tomago nigiri, uramaki rolls and temaki rolls in a pleasing way on the geta boards.
45) Provide chop sticks and arrange the wasabi, soy sauce and ginger bowls in an accessible and visually pleasing way.
Ingredients:
1) Egg, divided - 2
2) Nori (seaweed sheets), divided - 2 sheets
3) Bacon, divided - 1 to 2 strips
4) Sushi grade rice, divided - 1 cup
5) Sake, cooking (Miri) - 1 tsp.
6) Powdered Sugar - 3 tsps.
7) Tobiko (flying fish roe) - as required
8) Wasabi paste, divided - as desired
9) Soy sauce - as required
10) Water - 1-1/4 cup.
Procedure:
-- Preparation --
1) Rinse the rice in cold water until the water is clear.
2) Boil the rice in a rice-cooker.
NOTE: A rice-cooker is highly recommended. The rice can be cooked stove top, if necessary. Cook at about 175 to 200F, enough to steam the rice with a lid on. Stir often, if cooking rice on the stove top and add a trickle of water, if necessary.
3) Break up any rice chunks after transferring the rice to bowl.
4) Whisk the egg with powdered sugar and cooking sake.
5) Oil a baking pan, pour in the egg.
6) Pre-heat the oven to 350F.
7) Bake the egg till it appears done, 20 to 30 minutes.
NOTE: The egg should not wobble, if done.
8) Let the egg cool and let the rice cool so that both can be handled.
9) Fry the bacon.
10) Chop the bacon into bits.
-- Tomago Nigiri --
11) Form two oval rice balls about 1-1/2" long and 1" wide.
12) Top each ball with a dab of wasabi paste.
13) Cut two slices of tomago egg about 1-3/4 to 2" long and 1" wide.
14) Cut two 1/2" wide by 2" long strips of nori.
15) Lay the egg slices on top of each rice ball.
16) Wet the nori and carefully wrap it around the center of each piece.
17) Set aside while working on the other sushi items.
-- Egg Uramaki Rolls --
18) Lay a piece of parchment paper over a bamboo sushi mat.
NOTE: Step 18 is not necessary, but will keep the mat clean without requiring the issue of washing it. Plastic may be used, instead of parchment paper.
19) Fold a nori sheet in half to allow breaking it cleanly into two smaller sheets.
20) Spread the rice over the parchment paper covered sushi mat.
NOTE: Spread the rice about the length of the nori sheet length.
21) Lay the nori sheets on the rice.
22) Crumble egg and bacon bits along the center line of the mat.
23) Carefully roll the matt while apply firm pressure.
NOTE: Do roll the matt back onto itself. Roll the matt only enough to connect both sides of the rice into a closed roll.
24) Carefully seal the roll by tamping the edges of the rice together.
NOTE: If necessary, use additional rice to fill in the gap.
25) Sprinkle tobiko over the outside surface of the roll.
26) Turn the roll as needed to cover it completely with tobiko.
NOTE: Apply a small amount of pressure to ensure the tobiko sticks.
27) Wet a sushi knife or other knife with water to lessen sticking.
28) Cut across the roll at 1" intervals and separate each piece.
29) Set aside while working on the temaki.
-- Egg Temaki Rolls --
30) Lay a clean piece of parchment paper over the bamboo sushi mat.
NOTE: Step 30 is not necessary, but will keep the mat clean without requiring the issue of washing it. Plastic may be used, instead of parchment paper.
31) Fold a nori sheet in half to allow breaking it cleanly into two smaller sheets.
32) Wet the long edges of the nori sheets as they are used.
33) Lay the nori sheets in turn, onto the parchment covered mat.
34) Cover the sheet evenly with rice.
35) Crumble egg and bacon bits along the center line of the matt.
36) Carefully roll the matt to form the roll.
NOTE: Do not roll the matt over upon itself. Roll carefully, apply slight pressure to close the roll, allowing the wetted edge of the nori sheet to seal the roll.
37) Wet a sushi knife or other knife with water to lessen sticking.
38) Cut across the roll at 1" intervals to separate each piece.
39) Set aside, until ready to serve the sushi.
-- Serving --
40) Add wasabi to a small spice dish(es).
41) Add soy sauce to a small spice dish(es).
42) Place ginger into a small spice dish(es).
NOTE: Using sushi plates is optional. Geta plate/boards are more applicable when several pieces of sushi are served at the same time. Here, the geta boards will be used.
43) Set up each geta board to allow placing the sushi pieces on them.
44) Arrange the tomago nigiri, uramaki rolls and temaki rolls in a pleasing way on the geta boards.
45) Provide chop sticks and arrange the wasabi, soy sauce and ginger bowls in an accessible and visually pleasing way.
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