As you prepare nigiri sushi, you will learn how to make the popular Japanese porous omelette called "Tamago". Due to some culinary subtleties, the dish has an original sweet and salty taste.
It is necessary
- - 100 g of sushi rice
- - 1 tbsp. l soy vinegar
- - 2 tbsp. l. vegetable oil
- - 6 eggs
- - 50 ml fish broth
- - 70 g pickled ginger
- - 10 g wasabi
- - 2 tbsp. l. Sahara
- - salt
- - green onions
- - sesame
Instructions
Step 1
Mix eggs with fish broth, add soy vinegar, sugar and a teaspoon of salt. Whisk all ingredients thoroughly. No need to whip the mixture.
Step 2
Pour a few tablespoons of the egg mixture into a preheated pan with a small amount of vegetable oil. Once the omelet is cooked, roll it into a thin roll and slide it against either side of the pan. Without removing the first piece, pour a few more tablespoons of the egg mixture into the pan. Repeat the procedure, only now you need to roll the first omelet into a new egg pancake. Continue cooking the omelet in the same way until the egg mass is finished. As a result, you should have one multi-layer roll.
Step 3
Cool the omelet roll and cut into plates, no more than 1 cm wide. Boil rice for sushi, following the recipe. Form the cooked rice into oblong oval patties. Place an egg roll on top of each piece. Hold the two ingredients together with a thin strip of nori seaweed or green onions. Sprinkle a little sesame seeds over the finished nigiri sushi.
Step 4
Serve the Japanese dish with wasabi, soy sauce and ginger. Instead of an egg roll, you can use shrimp, salmon, or cucumber.
