Japanese rice with nori

October 11, 2010

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!

Japanese rice with nori

Japanese rice with nori


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.

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