Unlike making regular rolls such as California or Philadelphia, the recipe for omelette rolls requires special culinary skills. The main difficulty lies in the preparation of the Japanese tomago omelet - it must strictly comply with the classic recipe. Also, you must not allow the omelet to turn out burnt or, on the contrary, undercooked.
It is necessary
- To make an omelet:
- - 5 eggs;
- - 1 tbsp. a spoonful of soy sauce;
- - 50 ml mirin (sweet rice wine);
- - 2 tbsp. tablespoons of vegetable oil;
- - sugar.
- To prepare rolls:
- - 200 g of ready-made sushi rice;
- - nori algae leaf;
- - 50 g smoked eel fillet;
- - 1 fresh cucumber;
- - Tomago caviar;
- - soy sauce;
- - wasabi.
Instructions
Step 1
Add eggs and soy sauce to a deep bowl, mix everything thoroughly until a homogeneous mass is obtained. Add mirin to the egg mixture.
Step 2
Add 2 tbsp. To a preheated pan. tablespoons of vegetable oil, then gently pour the egg mixture into it. The layer should turn out to be thin so that the omelet does not burn, but has time to fry. The finished omelet must be cooled and cut into small pieces.
Step 3
On a bamboo mat wrapped in cling film, place a sheet of nori and spread the sushi rice evenly over it, compacting the layer with your hand.
Step 4
Place the filling of thin cucumber slices, smoked eel strips, tobiko caviar and slices of tomago omelet in the middle of the nori seaweed leaf.
Step 5
Roll up the roll with a bamboo mat and cut it into 8 equal pieces.
Step 6
Pour the finished rolls with omelet with sauce and garnish with lettuce leaves. The dish should be served with wasabi paste and pickled ginger.
