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Ingredients
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Sushi Rice
Spicy Egg Mixture
Masago Topping
Nori & Garnish
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 water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat and simmer for 20 minutes until water is absorbed.
- 2
Season the Rice
Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a spatula until evenly coated. Let it cool to room temperature.
Spicy Egg Mixture Preparation
- 3
- 4
Prepare the Egg Mixture
Once cooled, peel the eggs and chop them into small pieces. In a bowl, combine the chopped eggs, mayonnaise, sriracha, sesame oil, chives, and salt. Mix well until all ingredients are combined.
Assemble the Sushi
- 5
Prepare Nori Sheets
Cut each nori sheet in half. Place a sheet of nori shiny side down on a bamboo sushi mat.
- 6
Add Sushi Rice
Wet your hands to prevent sticking and take a handful of sushi rice, pressing it evenly onto the nori, leaving about 1 inch at the top. Ensure the rice layer is about 0.5 inches thick.
- 7
Fill with Spicy Egg Mixture
Spoon the spicy egg mixture onto the rice, spreading it evenly across the rice layer.
- 8
Add Masago
Sprinkle a generous amount of masago over the spicy egg mixture.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to shape it into a cylinder. Seal the edge of the nori with a bit of water.
- 10
Slice and Serve
With a sharp knife, slice the sushi roll into bite-sized pieces. Serve with soy sauce and wasabi on the side.