Yum, sushi! But the rice! Here’s a clever trick: substitute a thin sheet of eggs for the rice and voila, something very sushi-like. You connoisseurs won’t like the difference in texture and the hint of egg flavor, but it satisfied my craving.
rolling technique could use some work
Obviously I could use some work on rolling tight rolls.
To make the thin egg sheets I started from this recipe here. You should go read that and then come back here and I’ll point out the differences. For instance; ignore all the ingredients.
1 egg
1 TBSP water (feel free to substitute broth of any flavor)
Whisk together, strain if you want to get rid of the white parts, and then microwave as suggested.
For those who are all TL;DR: wrap a plate with a defined lip in plastic wrap and poor a thin layer of the egg mixture in the plate. Microwave for somewhere around a minute @ 600w. My microwave took about 70 seconds at 50%.
It took me 4 eggs to get the hang of it. None of my plates worked. I kept getting curled up edges and big gaps in the middle. I ended up using the bottom (the turned it upside down bottom, not the inside bottom where you’d normally put food) of a CorningWare casserole dish, one of these
Once you have the egg sheets, it’s simply a matter of rolling some veggies and fish, or whatever you want really, into a sheet of nori (seaweed).
I had carrots, cucumber, radishes and green onion on hand, so that’s what went in mine. I have a tool that looks like a vegetable peeler that makes beautiful julienned strips of the veggies, but you can achieve the same effect with a knife or cut bigger pieces.
You can add fish, I had some salmon (cooked alas, no sushi grade fish in my house. I’ll have to get some at the fish market sometime.) Sprinkle on some flavor; cayenne pepper, wasabi, whatever strikes your fancy and roll.
The nori actually evokes the “this is sushi” flavor to me, so if you’re not really a fan of sushi, you can skip the nori and fish and just make a nice egg roll. You’ll have to have a way the rolls shut though, maybe a toothpick.
This is one of those things that is good in and of itself, regardless of how you feel about raw fish. You could put beef in there if you want, it’s a good versatile technique. The egg sheets take a minute to make, literally, and rolling takes no time at all. Fast, easy, flexible, this is going to be a great go-to recipe for me.
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