Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 4 sheets of dried seaweed
- 1 cup pickled radish, cut into strips
- 1 cup cucumber, cut into strips
- 2 large eggs
- 1 tablespoon sesame oil
- Salt, to taste
- Sesame seeds, for garnish
Method
- Rinse the sushi rice in cold water until the water runs clear. Cook it in a pot with 2.5 cups of water until tender. This should take about 15-20 minutes.
- While the rice cooks, beat the eggs in a bowl and season with a little salt. Cook them in a non-stick skillet, then slice the omelette into strips.
- Once the rice is done, let it cool slightly before mixing in the sesame oil and a pinch of salt. Stir this together gently.
- Place a sheet of seaweed on a bamboo mat. Spread a thin layer of rice over the seaweed, leaving some space at the top. Add strips of pickled radish, cucumber, and omelette in the center.
- Roll the seaweed tightly, using the mat to help. Seal the edge with a little water. Slice the roll into bite-sized pieces and sprinkle with sesame seeds before serving.
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