18. Egg Recipe
Selection includes either 2-piece sashimi or sushi with egg.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Egg Preparation
Sushi Assembly
Method
Sushi Rice Preparation
- 1
Rinse and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve. Pour the mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.
Egg Preparation
- 3
- 4
Cook the Egg
Heat a non-stick skillet over medium heat and add vegetable oil. Pour a thin layer of the egg mixture into the skillet, tilting to evenly coat the bottom. Cook until the edges begin to set, then roll the egg towards one side of the skillet. Add more egg mixture, lifting the rolled egg to allow the new mixture to flow underneath. Repeat until all the egg mixture is used. Remove from heat and let cool before slicing.
Sushi Assembly
- 5
Assemble the Sushi
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Place slices of the cooked egg on top of the rice. Optionally, add wasabi and pickled ginger.
- 6
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Once rolled, use a sharp knife to slice into bite-sized pieces. Repeat with the remaining nori and ingredients.
