- 3 cup of Japanese Rice ( can buy at the local Reims Chinese market)
- Eggs (5-6)
- 1 tea spoon of starch (or gravy thickener)
- Seaweed (nori)
- Green peas
You can put whatever you want such as…
- Dried shiitake mushroom
- Fish (eel, tuna)
Make it colorful!!
- Sushi vinegar
1/2 cup of vinegar (white or rice wine)
3 table spoon of sugar
2 tea spoon of salt
- Cook rice in a steam cooker if you have it*. Follow rice cooker guidelines. While cooking it mix the ingredients for sushi vinegar.
- While cooked rice is very hot, mix in vinegar mixture slowly with a spoon. While mixing, cool the rice down using a fan.
- After 1min, cover the mixed rice with a wet towel (cool it down so that it will absorb the vinegar)
- Make egg crepe: This should be a slow process. Keep the heat at low (setting 1) and put starch in a bowl and pour 1 tea spoon of water, then mix them well
- Scramble eggs 2 at a time in a small dish. Add the mixed starch mixture.
- Pour a very small amount of the scrambled eggs into a frying pan just to coat the pan and cook slowly creating very thin sheets. Once it looks cooked flip it over and cook a few more minutes. The mixture of 2 eggs should make a few very thin omelets similar to crepes. Reserve.
- Cut the pancakes into thin strips. Fold over each pancake and cut into very thin strips and reserve in a bowl.
- Mix rice and sushi materials together and add egg strips and cut seaweed to the rice
If you serve them to guests, decorate sushi materials, seaweed and egg over the rice well first. Then, just before you serve them on each dish, mix all togetherJ
* If you do not have a steam cooker, you can cook rice with a pan.
- Put 3 cup rice with 3.6 cup of water and wait 30 min so that rice absorb water
- Use a cover and heat the pan at high
- Keep it till boiling and never open the cover!!
- When it start boiling, turn heat on medium and wait 5 min
- After 5min, turn heat on low and wait 15min
Turn heat off and wait 10min for steam (Don’t open the lid!)
Here is Varun from Delhi's Authentic Indian Curry Recipe
• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion - Chopped and then placed in food processor
• 4 cloves garlic - peeled, sliced
• 1.5 inch piece root ginger - peeled and thinly sliced
• 2 mild fleshy green chillies - de-seeded and chopped
• half teaspoon turmeric powder (Varun added 2 Teaspoons but it was smoking hot!)
• half teaspoon ground cumin seed
• half teaspoon ground coriander seed
• 5 tablespoons plain passata (this is the smooth, thick, sieved tomatoes or puree that you can make my hand with a handfull of tomatoes in the food processor) or you can use 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
1. Heat the oil in a heavy pan then add the chopped onion-tomato-garlic mixture which you previously ground up into a liquid mixture in the food processor and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chili. Stir for a minute and now turn the heat to low
3. Cook for 20 mins stirring every so often
4. Add the spices: turmeric, cumin and coriander and and simmer over gentil heat for few minutes longer.
5. Take the pan off the heat and let it cool. Blend entire mixture in batches in the blender for a super smooth consistency if desired.
6. Place puréed mixture back into the pan and cook for another 30 minutes over super low heat stirring occasionally.