Basic sushi rice recipe
Sushi sauce
For the yellow rolls:
6 whole eggs
2 tablespoons of cornstarch
1 tablespoon of water
1 pinch of salt
1 pinch of black pepper
For the white rolls:
6 lightly beaten egg whites
2 tablespoons of cornstarch
1 tablespoon of water
1 pinch of salt
1 pinch of black pepper
1 tablespoon of vegetable oil for frying
beets for garnish
Basic sushi rice recipe
Sushi sauce
For the yellow rolls:
6 whole eggs
2 tablespoons of cornstarch
1 tablespoon of water
1 pinch of salt
1 pinch of black pepper
For the white rolls:
6 lightly beaten egg whites
2 tablespoons of cornstarch
1 tablespoon of water
1 pinch of salt
1 pinch of black pepper
1 tablespoon of vegetable oil for frying
beets for garnish
Mix all ingredients well for the yellow rolls
Coat a round or square pan, 24 x 24 cm, with a thin layer of vegetable oil
Heat it up
Place the pan on a clean towel
Add 1/4 cup of the mixture and swirl the pan to spread
Fry quickly, flip, let it cool for a few minutes, then remove from heat and let it rest
Do the same to get white rolls
Cut into squares
Place some seasoned rice on top and add cooked shrimp or raw fish chopped
Lift up the four corners and tie with a thin strip of beets left in salt (cut the beets into wide strips, wrapping around
Let the strips rest in salt and then cut into fine strips)
Open the edges of the omelette to the outside to look like a flower
Make 7 yellow and 7 white
