Breakfast themed sushi with bacon, eggs and maple syrup for filling.

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Sumeshi (Sushi Rice)

1.5 cups uncooked short grain rice
1.5 cups water
6 Tbs rice vinegar
5 Tbs sugar

1. Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker.

2. Put the rice vinegar and sugar in a small pot over medium heat.

3. Stir until the sugar has melted into the rice vinegar.

4. Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri, or a large bowl if you don’t have a hangiri. (I use a large rectangle glass baking dish)

5. Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle.

6. Make sushi!



Tamago (egg filling)

2 eggs
1 Tbs sugar
1/2 tsp shoyu (or regular soy sauce)

1. Crack the eggs into a bowl, wash your hands.

2. Using a whisk or a fork, whisk the eggs until smooth.

3. Stir in the sugar and shoyu, stirring until thoroughly mixed in

4. Heat a frying pan at medium heat.

5. Melt about ½ tbsp butter in the pan, spreading it so the bottom of the pan is completely covered.

6. Pour the egg mix into the pan

7. When the egg looks opaque and you can get a spatula under it without tearing the omelet, flip the omelet.

8. When the omelet is coked through (you can lift the omelet with the spatula to check underneath), remove the omelet from the pan.

9. Slice into thin strips. The width of these strips depends on what you are using the tamago for – for tamago nigiri, cut them into 1.5″ x 2.5″ strips, to use in maki cut into 1 cm strips.

Recipes from http://sushiday.com/