Sushi Rolls

Name: Sushi Rolls
Yield: 14
Ingredients: 1 basic sushi rice recipe; 1 seasoned rice vinegar recipe; For yellow rolls; 6 whole eggs; 2 tablespoons of potato starch; 1 tablespoon of water; 1 pinch of salt; 1 pinch of sugar; For white rolls; 6 lightly beaten egg whites; 2 tablespoons of potato starch; 1 tablespoon of water; 1 pinch of salt; 1 pinch of sugar; 1 tablespoon of vegetable oil for frying; carrot for garnish

1
1 basic sushi rice recipe
2
1 seasoned rice vinegar recipe
3
For yellow rolls
4
6 whole eggs
5
2 tablespoons of potato starch
6
1 tablespoon of water
7
1 pinch of salt
8
1 pinch of sugar
9
For white rolls
10
6 lightly beaten egg whites
11
2 tablespoons of potato starch
12
1 tablespoon of water
13
1 pinch of salt
14
1 pinch of sugar
15
1 tablespoon of vegetable oil for frying
16
carrot for garnish

Ingredients

1
1 basic sushi rice recipe
2
1 seasoned rice vinegar recipe
3
For yellow rolls
4
6 whole eggs
5
2 tablespoons of potato starch
6
1 tablespoon of water
7
1 pinch of salt
8
1 pinch of sugar
9
For white rolls
10
6 lightly beaten egg whites
11
2 tablespoons of potato starch
12
1 tablespoon of water
13
1 pinch of salt
14
1 pinch of sugar
15
1 tablespoon of vegetable oil for frying
16
carrot for garnish

Directions

1
Mix all ingredients well for yellow rolls
2
Coat the bottom of a round or square non-stick pan, 24 x 24 cm, with a thin layer of vegetable oil
3
Heat it up
4
Place the pan over a clean cloth
5
Add 1/4 cup of the batter and spin the pan to spread it evenly
6
Fry quickly, flip, let it sit for a few minutes, then remove from heat, letting it cool slightly
7
Do the same to get white omelets
8
Cut into squares
9
Place some seasoned rice for sushi and add cooked shrimp or raw fish diced
10
Lift up the four corners and tie with a thin carrot strip (cut the carrot into thick slices, let them sit in salt to soften, then cut into fine strips)
11
Open out the omelet edges to resemble a flower.