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Omelete Sushi (Omelete Nigri)

Omelete Sushi (Omelete Nigri)

Course : Appetizers
Regions : Asian
Servings : 4
Cooking Time : 30 Minutes

Chef Gautam Kumar
Egg (beaten) 3 no
Japanese Soy Sauce 30 ml
Dashi Stock 30 ml
Mirin (rice wine) or Sherry wine 30 ml
Nori seaweed sheet (small) 1
Hand Vinegar  
Rice Vinegar 2 Tablespoon
Water 60 ml (Half Cup)
Cooked Vineyard Rice. 0ne third of total portion
Accompaniments (To Serve)
Pickled Ginger
Japanese Soy Sauce
Sushi Rolling Mat (Makisu)


  1. Make the Vinegared rice (sumeshi) (see the Recipe), mix the hand vinegar in a small bowl and keep aside.

  2. Mix well beaten eggs, chicken stock, mirin and soy sauce, Make Japanese Omelette (See the recipe) then pot the Japanese omelette on a sushi rolling mat and tightly roll into flat rectangular shape when cool cut it into 3 X 1 X 1/2 inch Thick

  3. Wet hand with in hand vinegar mixture, Take a handful (2-3 tablespoon) of cooked Vineyard Rice on one hand and mould into a rectangular cylinder shape of approximately 2 X 1 X 1 inch. While making this do not rub the wasabi on top and cover omelette Rectangular. Instead of wasabi tide with nori sheet ribbon (1/8 inch)

  4. Serve with the pickled ginger and Japanese soya.