It takes time to prepare the fillings for traditional Sushi Rolls. I often prepare Carrot, Spinach, Egg, Shiitake, Fish or Chicken, Cucumber, and more. They all need to be prepared separately. It is very time consuming. But this filling is super easy to prepare. You cook everything together. It is a great filling for ‘Temaki-zushi’ (Self-serve Sushi). Today I wrapped some rolls with thin Omelettes.
5 to 6 Rolls
3 cups (180ml cup) Short Grain Sushi Rice
72 ml Rice Vinegar
1 teaspoon Salt
5 to 6 Nori (Seaweed Sheets)
Eggs *optional, 1 & 1/2 Eggs per roll
Salt for seasoning Eggs
Soboro & Fillings
250g Chicken Mince OR Lean Pork Mince
1 teaspoon Oil
1 teaspoon grated Ginger
1 cupful finely chopped Vegetables *e.g. Carrot, Shiitake, Peas, etc.
1 handful Baby Spinach
1 tablespoon Sugar
2 tablespoons Soy sauce
1 tablespoon Mirin
1/2 tablespoon Corn Starch *mixed with 1/2 tablespoon Water
Make Sushi Rice
- Cook Rice as normal and allow it to steam for 10 minutes.
- Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl.
- Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out.
- Heat Oil in a frying pan over medium heat, cook Minced Meat and Ginger, breaking up into small crumbles. Add chopped Vegetables, but do not add Baby Spinach yet, and stir-fry for several minutes.
- When cooked, add Sugar, Soy Sauce and Mirin, and stir to combine. Add Baby Spinach, and stir for a few minutes.
- There should be some liquid in the pan. Gradually add some Corn Starch mixture, do not add all of it at once as you probably don’t need all of it, and stir until thickened.
- Cool the mixture completely.
Cook Thin Square Omelettes Using A Round Pan
- To make 20cm square Omelette (about the same size as Nori sheet), you would need a very large round frying pan. My largest pan is 32cm and I can make 18cm square. Using this size pan, you would need 1 & 1/2 large Eggs for 1 thin round Omelette.
- Whisk Eggs very well cutting through Egg White, but try not to create bubbles. Add 1 very small pinch Salt and mix well.
- Heat a frying pan over medium heat, and apply a small amount of Oil very thinly. Remove excess Oil using paper towel. *Note: Do not heat the pan too hot as the too hot pan brown the omelette.
- Pour the whisked Egg onto the frying pan, tip and rotate the pan to spread the Egg evenly to form a thin omelette. Remove from the heat, so that it won’t get browned.
- *Note: Cook a right amount of Egg depending on the size of the frying pan. You need to cook a very thin omelette like a crêpe.
- As it is being cooked, the edges will come off the pan. Carefully hold the edges and turn it over. You may wish to use a large spatula.
- Cut each round Omelette into a square. Scraps can be sliced into fine strips and use for filling or something else. *Note: If the square is smaller than Nori, you can simply trim Nori into a matching size.
How To Roll With Omelette
- Place a sheet of plastic wrap on Makisu (bamboo mat). Place a square Omelette on the plastic wrap and spread out cooled Sushi Rice. You need to leave some empty space at the end.
- Trim a sheet of Nori into a similar size as required, but make it slightly short, and place it on the rice. Press it down. Spread some Soboro Filling as shown in the picture.
- Lift the nearest end of Makisu and fold over the filling, and roll tightly forward to the end, peeling off the plastic wrap. Tightly wrap with the plastic wrap.
- You can wrap with Nori as normal.