Nigiri sushi (hand formed sushi)

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 1 TEASPOON Soy sauce
  • 2 TABLESPOONS Sugar
  • 1/2 TEASPOON Salt
  • 1-2 TABLESPOONS dried bonito flakes (dried tuna)
  • 3 TABLESPOONS Oil
  • 1 piece(s) raw salmon fillet without skin and fat (sushi quality)
  • 7-10 Tbsp cooked sushi rice
  • 7-10 Tbsp Wasabi from the tube
  • 1 Nori leaf (dried seaweed)

Directions

  1. 1

    Whisk eggs and soy sauce. Mix 90 ml warm water, sugar, salt and bonito flakes and stir into the eggs. Grease a pan (16-20 cm Ø) with oil, heat it up and add a thin layer of eggs.

  2. 2

    Allow to falter, but do not tan. Fold over the omelette once in the pan and brush the freed surface with oil again. Let another thin layer of eggs fry on top. Fold the two layers of omelette onto the newly baked half of the omelette.

  3. 3

    Brush the freed surface with oil again and let a thin layer of eggs falter in it again. Repeat this process until the egg mixture is used up. Remove the layered omelette from the pan and let it cool for about 20 minutes.

  4. 4

    Cut 8 strips of the nori leaf about 1 cm wide. Cut salmon fillet into 8 slices. Form 16 oval rolls from the boiled rice and brush with a little wasabi. If necessary, cut cooled omelette into shape and cut into 8 slices.

  5. 5

    Cover 8 rice rolls each with omelette or salmon slices. Wrap 1 nori strip around each omelette sushi, slightly moisten the ends and press down well.

Categories & Tags

Main DishesEgg