Prep Time::30 mins
Cook Time::25 mins
Total Time::55 mins
Servings::6
Yield::6 pieces
Ingredients
Oops! Something went wrong. Our team is working on it.
1 cup sushi rice, or Japanese short-grain white rice
3 eggs, beaten
ΒΌ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons black sesame seeds
6 sprigs Italian parsley with long stems
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.