Having had sushi rice and nori at home for a while now, – as I was planning to make sushi after we had a sushi making course – I’ve found this recipe, which I’ve slightly modified. Of course!
225 g (7 1/2 oz) Japanese sushi or glutinous rice
2 tablespoon black or white sesame seeds
1 teaspoon Himalayan salt
1 tablespoon olive oil
2 eggs, beaten
4 spring onions, finely sliced or chives (I used chives)
1 red pepper
4 tablespoon seasoned rice vinegar
2 teaspoons caster sugar
1 tablespoon light soy sauce
2 sheets of roasted nori (seaweed)
Put the rice in a saucepan with double amount of water (450 ml). Bring to boil and reduce the heat and simmer, uncovered for about 5 minutes until all water is absorbed. Cover the pan and set aside for further 5 minutes, until the rice is cooked.
Meanwhile, put the sesame seeds and salt in a frying pan and heat gently for about 2 minutes until the seeds are toasted. Remove and set aside.
Heat the oil in the pan, add the eggs and cook gently until it’s firm. Slide the omlette on to a plate, roll it up and cut it across into shreds.
Mix the rice vinegar, sugar, soy sauce in a small bowl. Transfer the cooked rice to a bowl and stir the chives, pepper, and the rice vinegar, sugar, soy sauce mixture plus half the sesame seeds. Crumble 1 sheet of nori over the rice and stir in with the omlette shreds.
Transfer to a serving dish. Crumble the remaining nori over the rice, scatter with the remaining sesame seeds and serve immediately.