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Egg Rolled Sushi
Processing Time
20 Minutes
Portion
4 Portion
Ingredients
|
Rice |
10 sdm |
|
Sushi Vinegar |
2 tbsp |
|
Egg |
4 pieces |
|
Pepper and Salt |
sufficient |
|
Milk |
4 tbsp |
|
Baby Cos Lettuce |
4 leaves |
|
Crab Stick |
3 pieces |
|
sufficient |
How to Make
- For Tamagoyaki (Japanese-style omelette): beat the eggs, then add milk, KEWPIE MAYONNAISE ORIGINAL, salt, and pepper. Mix well.
- Prepare a square non-stick pan. Pour in the egg mixture and cook until half set, then roll it. Add more egg mixture and repeat the same process until all the mixture is used. Remove from the pan.
- Prepare the rice, add sushi vinegar, mix well, and let it rest briefly. Prepare a sushi roll mat and cover it with plastic wrap. Spread the sushi rice on top, spread KEWPIE MAYONNAISE ORIGINAL, then arrange the baby cos lettuce and crab sticks. Roll the rice.
- Place the tamagoyaki on top of the rolled rice, then cut into desired pieces. Serve.
