Maki with Ham and Vegetables
- For the sushi rice
- 125 grams Sushi rice
- 150 milliliters water
- 1 piece Kombu seaweed (2x4 cm)
- 1 tablespoon Rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the sushi rice: Rinse the rice until the water runs clear and drain. Put the rice and kombu in a shallow saucepan to soak. Bring to a boil over high heat for 2 minutes. Turn the heat to low, and let simmer until the rice is cooked, about 10 minutes. Remove the rice from the heat, cover, and let cool for 10 minutes. In another pot, heat the vinegar, sugar and salt together until warm.
Put the rice in a shallow bowl. Remove the kombu and stir in the vinegar mixture. Let the rice cool, while stirring occasionally.
For the omelet: Whisk the eggs with a pinch of salt, mirin, sugar, and soy sauce. In a small nonstick pan, heat the oil and add the egg mixture. Cook the omelet until set. Remove from the pan and cut into strips.
For the carrots: Rinse, peel and cut the carrots into matchsticks. Combine them with the mirin, rice vinegar and sugar in a saucepan. Let simmer for 1 minute, and then cool.
For the filling: Halve the cucumber lengthwise, remove the seeds and cut into matchsticks. Slice the ham and radish into matchsticks.
Lay 1/2 a nori sheet on a bamboo mat and spread the sushi rice in an even layer, leaving a 1-2 cm (approximately 1/2 to 3/4 inch) border around it. Place the omelet, carrots, cucumber, ham and radish in the middle and roll it up tightly. With the seam facing down, cut the roll into 2 cm (approximatly 3/4 inch) pieces. Serve the sushi on plates garnished with vegetables.