Japanese thick egg yaki sushi is a very traditional Japanese sushi. Holding rice balls and layer egg cakes in your hands, wrapped together, it is a perfect combination.
Japanese thick egg yaki is, to put it bluntly, a rolled omelet in China. One omelet is fried and rolled, and another omelet is fried and rolled together. By analogy, roll four or five egg cakes and they will become thick eggs.
It may seem complicated, but it is actually simple. I used a very ordinary frying pan to make thick egg roast. In fact, it would be better if there were rectangular frying pans.
Japanese sushi with thick egg
Recipe Recommendations
Steps for Japanese sushi with thick egg
1
Prepare the eggs.
2
Beat one egg, add a little salt, and beat evenly with a manual whisk. (I fry it one egg at a time. You can also beat it together and pour in one-fifth of the egg liquid at a time).
3
Put a little oil in the pan and pour in the eggs (you can leave the oil if it is non-stick).
4
Roll it up from right to left. Put it back to the right.
5
Fry another egg.
6
Continue to roll it from right to left, and then move it to right.
7
And so on. Repeat 2.3.4.
8
Fry five eggs in total.
9
Cut into slices. This is the so-called Japanese thick egg yaki.
10
Pour the steamed rice into the sushi vinegar and mix well.
11
Wrap a little rice tightly with plastic wrap.
12
Compacted into an oval shape.
13
Rolled rice balls.
14
Take a thick egg and place it on the rice ball.
15
Roll it up with seaweed strips.Japanese sushi with thick egg Make Tips
1. Ingredients: white vinegar: 600cc, white vinegar: 500 g, salt: 80 g (or double all. Put the above three ingredients into the pan, place them on the stove and stir over low heat until the sugar dissolves. Do not boil the vinegar to avoid reducing the acidity. Preservation method of sushi vinegar: The pot or container in which sushi vinegar is placed should be dry and placed in a corner or in a cool place. It can be stored for three to four months in summer and five to six months in winter. 2. How to cook sushi rice: Eat the ratio of rice + glutinous rice of 10:1 to make soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, reduce the last cup of water by 1/5 of the water. 3. Ratio of rice to sushi vinegar One bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to the ratio.)