with Cucumber, Salmon, and Shrimp Omelet
|Saturated Fat Acids||3.5 g|
|Sugar added||3 g|
|Bread exchange unit||4.5|
Place the sushi rice in a sieve and rinse with cold water unti the water runs clear. Drain in a colander for about 20 minutes. Place rice and 500 ml (approximately 2 cups) of water in a pot and bring to a boil.
Cook uncovered for 2 minutes, then cover and cook until rice is tender and absorbed almost all liquid, about 20 minutes. Remove pot from heat, remove lid and cover with a kitchen towel. Let stand for 10 minutes.
In a small pot, bring 3 tablespoons rice vinegar, 1 tablespoon mirin, 2 teaspoon sugar and 1 teaspoon salt to a simmer, stirring until sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork to cool quickly. Add the vinegar mixture to the rice and let cool completely, about 30 minutes.
Rinse cucumber, wipe dry and cut into very thin slices. In a bowl, mix cucumber with a pinch each of salt and sugar, the remaining vinegar and sesame oil. Let marinate for 15 minutes.
Whisk together eggs, soy sauce and mineral water in a bowl until frothy.
Rinse cilantro, shake dry and pluck leaves.
Heat 1 teaspoon oil in a non-stick pan. Pour half of the egg mixture into the pan and allow to cook until omelet is set.
Sprinkle the omelet with half the cilantro. Roll up the omelet firmly and let cool on a plate. Repeat with remaining oil, egg and cilantro to make a second rolled omelet. Cut the cooled omelets into pieces, about 2 cm (approximately 3/4 inch) thick.
Peel the shrimp, leaving tail intact. With a small sharp knife, cut a slit along the back of the shrimp and devein. Rinse shrimp and pat dry.
Fill the pan with about 2 cm (approximately 3/4 inch) water. Season with salt and add remaining mirin. Bring to a boil, add shrimp and cook for 2 minutes.
Remove shrimp with a slotted spoon and plunge them into a bowl of ice water to cool. Drain well.
Toast sesame seeds in a small dry pan. Use kitchen shears to cut the seaweed sheets into very thin strips.