Egg Filling For Sushi Recipes

Steps:

• Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Remove pot from heat and keep covered for 10 minutes.
• Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
• Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. Transfer eggs to a plate and cut into strips.
• Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer eggplant to a paper towel-lined plate.
• Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. Drain.
• Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain.
• Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
• Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
• For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
• For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
• For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
• For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
• Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.