Making egg sushi, soft and sweet~
One day, I came home from work and I didn't have any appetite.. I really wanted to eat this egg sushi. (Sometimes it's great to make it at home when you don't have an appetite :) There was only one bowl of rice left in the rice cooker, so I made it simply. ^^
2 serving
Within 30 minutes
minitori
Ingredients
  • Eggs
    7~8ea
  • Milk
    5T
  • Sugar
    1.5ts
  • Seasoned salt
    1/3ts
  • cooking wine
    2T
  • canola oil
    little
  • instant rice
    1bowl
  • brewed vinegar
    1.5T
  • Sugar
    1ts
  • Seasoned salt
    2piece
  • Wasabi
    1ts
  • Mayonnaise
    1ts
Cooking Steps
STEP 1/15
Put eggs in a large bowl and add sugar, milk, salt, and cooking wine
STEP 2/15
Stir well with chopsticks and dissolve. You can make the egg mixture sweet and salty to your taste. I added a little milk to make the egg softer and cooking wine to reduce the fishy taste^^ (If you have tzuyu, you can season it with tzuyu instead of salt.)
STEP 3/15
Sift it through a sieve and remove the string!! (Even if it's annoying, you need to do this to make it a really soft egg roll^^)
STEP 4/15
After removing the laces!!^^ It feels like it's going to be soft even before it's baked
STEP 5/15
Place oil in egg roll pan and gently wipe with kitchen towel to leave only a little oil
STEP 6/15
Leave the heat on low and when preheated, pour the egg mixture and roll from end to end
STEP 7/15
If you don't dry it well with a spatula, you can dry it better if you use a spoon together. ^^
STEP 8/15
When you dry it all the way, pull the dried egg forward~ Pour the egg mixture and repeat this process to complete the egg roll. (You must cook it on low heat to make it yellow without burning the soft texture and color!!)
STEP 9/15
Transfer the finished egg roll to a steaming board and cool it down
STEP 10/15
Mix brewed vinegar, sugar, and salt well in hot rice. (You can adjust the salt, sugar, and vinegar to suit your taste.)
STEP 11/15
Wasabi is the best part of sushi!!^^ You can just add wasabi, but I used a 1:1 ratio mix with mayonnaise to neutralize the spicy taste of wasabi and add a savory taste
STEP 12/15
The end of egg sushi is the year of seaweed!! Please cut the seaweed long and prepare it. ^^
STEP 13/15
Cut the cold egg roll diagonally. Make it thick!! You can cut it into squares, but I like eggs with more proportions than rice, so I cut it diagonally to make it big^^ Even if you eat the egg alone, it's sweet and soft, so it's so delicious
STEP 14/15
Put the rice into bite-sized pieces and add wasabi
STEP 15/15
^^ Put the sliced egg on top and wrap it around the seaweed belt. Attach the end of the seaweed belt with water
Cooking review
4.83
score
  • 981*****
    score
    It's delicious~~^^ I think I'll cook it often I'm so touched
    2023-02-21 19:46
  • 933*****
    score
    It's so good. We shared our roles and made egg sushi from the new year Thank you for the recipe
    2022-01-02 11:29
  • 310*****
    score
    Wow... My mom made it for me, but why is this?It was so delicious!!It was a taste that I wanted to eat even after I finished eating it!!For your information, I'm a third grader!!
    2021-01-04 13:01
  • 285*****
    score
    I like it because it's simple. It tastes the best
    2021-01-01 20:13
  • 156*****
    score
    It's good. They're asking why it's so good..
    2020-12-27 21:26
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