Recipe

Sushi Rice

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).

Sushi Omelette

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.