2 eggs, made into omelet
3 crab filament sticks
Sushi soy sauce
- Preparation: Cut omelet into shreds. Divide crab filament sticks length wise into four. Peel skin and remove seeds of cucumber. Cut into long strips. Set aside.
- Rinse the rice thoroughly. Repeat 2-3 times or according to the directions on packaging.
- Add water suggested in the directions. Cook the rice in rice cooker.
- While cooking rice, dissolve salt and sugar in vinegar. Set aside.
- When the rice is done, set it aside for 15 minutes to cool a little.
- Pour vinegar mixture into rice. Use a wooden spatula to mix thoroughly but take care not to mash the cooked rice.
- If you have a makisu (bamboo sheet), set it down on table top. Lay a piece of nori sheet.
Spread a thin layer of rice on norri sheet with the back of a spoon. Leave gaps on the four sides of the nori sheet, do not spread rice till the edge. Spread a thin layer of mayonnaise on the rice.
- Place omelet, crab stick and cucumber on nori sheet. Lift makisu and start rolling from the end closer to you. Roll sushi tight with the help of makisu (like rolling swiss roll).
- Using a sharp knife, cut roll to obtain 6-7 sushi of approx. 1.8cm thick.
- Serve with sushi soy sauce and wasabi.
I know you do not like leftovers, so do I. The leftover cucumber, crab filament sticks, omelet and nori sheets were made into the below soup.
Cut crab filaments, omelet and cucumber into thin fine shreds. Cut nori sheets into small pieces. Bring a pot of stock, either homemade or bought, to boil. Turn down the heat and add the shreded crab filaments and cucumber. Simmer for 10-15 minutes. Add shreded omelet, then bring the soup to a boil. Beat 1 or 2 eggs in a bowl. Add in to the soup and immediately turn off the heat. Stir the soup quickly to obtain egg drop. Serve soup while still hot with nori sheets and some chopped spring onion.