Sushi rice mounded on squares of toasted nori (seaweed) is the base of this dish. Guests can add their choice of veggies, fish and "sushi omelette" to the rice. Although the finished product won't have the appearance of restaurant style sushi, the flavours are the same. The sushi omelette can be made ahead and chilled.
1 recipe Sushi Rice (see below)
1 recipe Sushi Omelette (see below)
1 lb. cooked prawns, peeled
1 bunch asparagus, steamed, sliced into short sections
Toasted nori sheets, cut into 3" squares (available in Japanese grocery stores. When sold already toasted, it is called yakinori.)
2 avocados, peeled, pitted, thinly sliced and coated with lemon juice
1 or 2 carrots, peeled and thinly sliced
12 oz. smoked salmon
1 English cucumber, thinly sliced
1 jar Japanese pickled ginger
Small dish flying fish roe for garnish
Soy sauce for dipping
2-1/2 cups uncooked sushi rice
2-1/2 cups water
1/2 cup seasoned rice vinegar (sometimes called sushi vinegar)
1/2 tsp sea salt
1/2 tsp granulated sugar
Step 1: Put rice and water in heavy pot. Bring to a boil and let boil uncovered for 30 seconds. Cover with lid and reduce to a low simmer for 13 minutes. Turn off heat. Remove lid and place a clean tea towel over the pot. Fit the lid back on over the towel. Let stand 10 minutes.
Step 2: Meanwhile, in a small pot, warm rice vinegar, salt and sugar over low heat, stirring continuously, until salt and sugar dissolve.
Step 3: Spread sushi rice out in large non-metallic baking pan(s) and sprinkle with vinegar mixture. Mix vinegar evenly into rice.
Step 4: To serve, mound sushi rice on the squares of nori (dip your fingers in cold water to prevent sticking).
Step 1: In a bowl, whisk together eggs, mirin and soy sauce. Heat oil in an 8" square metal non-stick baking pan on medium heat, by placing pan directly on stove element. Use heat-proof tongs to hold the pan.
Step 2: Pour half the egg mixture into a pan. Allow edges of egg mixture to set, then, using a spatula, fold egg from top third and bottom third of omelette into the middle of the pan. You will end up with three layers of omelette in the middle of the pan. Use a spatula to press gently on omelette to compress layers.
Step 3: Pour in remainder of egg mixture and repeat process. You should end up with a little layered "loaf" of omelette in the centre of the pan. Remove from heat.
Step 4: Transfer omelette to chopping board. Allow to cool 5 minutes. Trim uneven edges off and slice omelette into about 30 neat, thin slices.
For detailed instructions on seasoning, cooking and rolling sushi rice, see our Sushi Rice Recipe.