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Inside-out omelette rolls
Inside-out omelette rolls
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Elevate your sushi game with soy sauce, ginger, and wasabi accompaniments.
Ingredients:
  • 325g (1 1/2 cups) sushi rice or medium-grain white rice
  • 40.00 ml sushi vinegar
  • 36.00 gm sesame seeds
  • 4 eggs
  • 10.00 gm caster sugar
  • 1.20 gm salt
  • 9.20 gm vegetable oil
  • 100g (about 8) green beans, topped
  • 40.00 ml sushi vinegar, extra
  • 1/2 small red capsicum, deseeded, membrane removed, cut into 5mm thick strips
  • 2 green shallots, trimmed, halved lengthways, cut to 16cm lengths
  • 1 tsp wasabi
  • 2 sheets sushi nori (roasted seaweed)
  • Soy sauce, drained pickled ginger and
  • extra wasabi (optional), to serve
Instructions:
  • Prepare the sushi rice according to the instructions in steps 1-2 by combining the listed amounts of rice, water, and vinegar.
  • Toast sesame seeds in a frying pan over low heat for 2-3 minutes until fragrant. Set aside. Combine eggs, sugar, and salt in a bowl. Heat oil in a non-stick frying pan, add egg mixture, cover, and cook for 5 minutes until set. Allow to cool for 10 minutes, then cut into strips.
  • Place the beans in a saucepan of boiling water for 2 minutes, then drain and refresh them in cold water. Pat them dry. Combine water and extra sushi vinegar in a non-aluminium bowl. Arrange beans, capsicum strips, and green shallots on a tray with rice, wasabi, and vinegared water ready nearby.
  • Cut nori sheet in half with scissors, returning 1 half to packet. Place bamboo mat on work surface with slats running horizontally. Lay the other nori half, shiny-side down, with a long side facing you, about 2cm from the closest edge of the mat.
  • 1. Wet your hands and a 1-cup measure with vinegared water, then measure out 1 cup of cooked rice. Place it in the center of the nori. 2. Wet both hands in the vinegared water and spread the rice evenly over the nori. Sprinkle with 1/4 of the toasted sesame seeds. 3. Cut a piece of plastic wrap to match the bamboo mat size. Place it over the rice. 4. With one hand on the plastic wrap and the other under the mat, flip it over. Remove the mat and place it on the counter. 5. Use the plastic wrap to lift the rice onto the mat with the nori facing up.
  • Spread a line of wasabi horizontally across the center of the nori using a finger or small spatula. Arrange 2 omelette strips to form 2 rows over the wasabi, making sure they extend across the nori and slightly over the edges. Trim any excess ends. Add 2 beans, 1/4 of the capsicum strips, and a green shallot strip on top, overlapping the ends to extend across the nori. Use the wasabi line as a reference to keep the fillings tightly packed together.
  • Grab the end of the bamboo mat and plastic wrap with your thumbs and forefingers. Secure the fillings in place with your other fingers while rolling the mat to enclose the fillings in the nori. Firmly roll with the plastic wrap, then unwrap the roll. Dip your hands in vinegared water, tucking any stray rice into the sides. Repeat with remaining ingredients. Serve right away or store in a cool place for up to 1 hour.
  • Unwrap the rolls and slice them according to step 6 of the basic rolled sushi recipe. Enjoy with soy sauce, pickled ginger, and extra wasabi, if desired.

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