Recipe Index

Ingredients

• 4 sheets dried seaweed sheets
• 2 Eggs
• 1 cup Spinach
• 1 cup Carrot (sliced)
• 4 pickled radish and burdock root
• 2 mini cucumbers (sliced)
• 2 cups cooked rice
• 1 tablespoon sushi seasoning
• 3 tablespoon Sesame Oil
• Sesame seeds to garnish
• Salt and pepper to season

Method

1. Cook the short grain rice, fluff it, stir in the sushi seasoning and let it cool under a cover until easy to handle.
2. Blanch the spinach in boiling water for 2 minutes, rinse it cold, squeeze it dry and massage it with 1 tablespoon of the sesame oil and a pinch of salt.
3. Sauté the sliced carrot in sesame oil with a pinch of salt for 4 to 5 minutes until soft, then let it cool.
4. Beat the eggs with salt and pepper, cook them in a thin, even layer in an oiled non-stick pan over low heat for about 2 minutes, flip and cook 2 to 3 minutes more, then cool and cut the sheet into half-inch strips.
5. Lay a seaweed sheet on a bamboo mat with its lines running horizontally, spread about half a cup of rice evenly over it with wet hands, and lay the fillings in even lines across the rice, pressing them down gently.
6. Roll the mat up with both hands, tucking the seaweed under so the roll is tight with no air pockets, and seal the edge with a few grains of rice or a little water.
7. Brush each finished roll with sesame oil, scatter sesame seeds over it, and slice the rolls to serve.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data