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Ingredients
Nigiri with Omelet
- Ingredients
- 4 eggs
- 1 egg yolk
- 1 Tbsp sugar
- 1 tsp soy sauce (shoyu)
- 1 pinch salt
- 1 Tbsp sunflower oil
- 225 grams cooked Sushi rice
- Vinegar water (for molding)
- 1 tsp Wasabi
- ½ toasted Nori seaweed
Beat the whole eggs with the egg yolk. Stir in sugar, soy sauce and 1 pinch of salt, whisking until the sugar has dissolved. Brush a small rectangular dish with oil, pour in the egg mixture, cover with foil and steam over boiling water to thicken egg. Remove eggs from the mold and allow to cool.
Meanwhile, divide the sushi rice into 12 portions and shape each portion with moistened hands (moistened in vinegar water) into oblong balls.
Cut the cooled custard into 12 oblong slices. Take one piece of egg custard and spread one side with a little wasabi. Using your hands, place egg slice on top of a rice ball pressing gently with the left thumb tip up against the rice so that it retains its shape. Use this method to make 12 pieces of nigiri.
Cut the nori into 12 strips. Wrap around a piece of a nigiri, securing the ends by moistening slightly and pushing together. Serve nigiri sushi with the rice side down.
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |