Tamago Sushi
Recipe by
@tofuqueen_
@tofuqueen_
Medium
1 Hour
INGREDIENTS:
Ingredients (for the vegan omelette):
- 200g Crackd® The No-Egg-Egg®
- ⅛ Tsp Kala Namak
- 1 Tsp Mirin
- 1 Tbsp Rice Wine Vinegar
- 1 Tsp Sesame Oil
- 1 Tsp Sugar
- Pinch of Salt
- Oil, for frying
You will also need:
- Sticky Rice (cooled) - 250g when uncooked - seasoned with 2 tsp mirin, 2 tsp rice wine vinegar and ½ tsp sugar dissolved in a drop of hot water
- Nori sheets
METHOD:
- In a bowl add all of omelette ingredients and mix well to combine.
- Heat some oil in a pan and when hot add about a third of your mixture as a thin layer, it’s important to make sure your oil isn’t too hot or bubbles will form.
- Let this cook for a few minutes until it has formed a thin omelette, fold it in half on itself and in the gap add another third of the mixture, you then want to repeat the first stage, when it has formed a firmer omelette shape, fold it over the others like before and then repeat with the last third of mixture you have.
- Once this is done, you can pop it under the grill for a few minutes to ensure it is cooked through and will hold its shape.
- Let this cool down and then cut into strips big enough to fit on top of your rice.
- With your cooled sticky rice, using wet hands, form sushi sized small sausage shapes with a flat top and bottom so they sit well on your plate.
- Add a strip of your omelette on top and cut a thin ribbon out of your nori to wrap around.
- Repeat with each one and enjoy!
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