Brown Rice, dry
100 g, Thai jasmine
Rice Wine Vinegar
½ portion(s), medium
Egg, whole, raw
1 medium, raw
2 teaspoons, light
1 quantity, nori seaweed - 3 sheets
1 tablespoons, to serve, (Kikkoman or Tamari)
½ teaspoons, freshly ground
1 small, salad, a few shreds
- Put the rice in a saucepan with 250ml (9 fl oz) water but no seasoning. Bring to the boil, cover, and simmer very gently for 10 minutes. Do not lift the lid.
- Mix the wine vinegar with the caster sugar and salt as a dressing. Remove the pan from the heat and allow to stand for 5 minutes. Then stir in the rice dressing. Cover again and make the fillings.
- Cut the cucumber in half lengthways. Remove the seeds and then cut into strips. Trim the strips so that they are long as the nori sheets are wide.
- Beat the egg with the light soy sauce and some pepper. Heat the oil in a small non-stick frying-pan and pour in the egg. Cook over a gentle heat so that it resembles a thin pancake-like omelette. Do not stir. To maintain a flat surface, burst any bubbles that pop up. Cover the pan for the last minute or two to let the top set.
- Tip the omelette onto a board and pat dry with kitchen paper. Trim roughly to a square and then cut into 3 equal lengths. Fold each length in half lengthways.
- Now make the sushi. Lay a nori sheet on either a sushi roll mat or a large sheet of baking parchment. Spread over a third of the rice but leave a margin of approximately 3cm (1¼ inch) at the end.
- Place a folded egg strip in the middle widthways, together with 2 strips of cucumber. Using the sushi mat or baking paper, roll the top of the nori sheet firmly over the rice and fillings like a Swiss roll. When you get to the end, give it a good squeeze, remove the mat and put the roll, join-side down, on a plate.
- Repeat with the remaining nori, rice and fillings. Cover with clingfilm and chill. Cut each roll into six. Arrange on a dark platter. To serve, put the Japanese soy sauce into a small bowl and scatter with a few wisps of salad onion.