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Saturday, April 17, 2010

Tamago & crabstick sushi

My first time to make these basic sushi, photo taken with a cam phone

My husband loves sushi, I don't really. That's one thing thing we don't agree on. Nonetheless, looking at him  trying to make a perfect tamago omelette painstakingly, made me decide to help him anyway. All I did was roll the seaweed and cut the sushi into bite sizes. I didn't get it quite right the first time but it's still better than sitting there idly watching him. We have yet to make the other varieties though. If you want to try this at home here's what we did:

 Ingredients: (tamago)
 2 eggs
 2 tbsps. kikoman
 3 tbsps. white sugar

 10 pcs. crabstick

 sushi rice:
 200 gms. Japanese rice
 1 1/4 cups water
 2 tablespoons white sugar
 4 tablespoons rice wine
 4 sheets roasted seaweed

 How to make: (tamago)
 1 Beat the eggs in a bowl
 2 Stir in the sugar & kikoman until thoroughly mixed
 3 Heat 1/2 tbsp. butter in pan & pour egg batter
 4 Gently flip omelette to the other side to cook evenly
 5 Slice into thin strips

sushi rice:
1 Cook 200 grams Japanese rice with 1 1/4 cups water
2 Mix white sugar with the rice wine
3 While rice is still warm, add the rice wine mixture and blend well. Cool the sushi rice
4 Spread a thin layer of rice on a sheet of roasted seaweed
5 Top with 5 strips tamago or crabstick about 2 inches from the edge of  seaweed sheet
6 Roll tightly with a bamboo mat
7Slice gently with a wet, sharp knife.
8 May be served with kikoman or wasabi

1 comment:

  1. this looks yummy! thanks for sharing sis, hope i could make some for myself soon=)


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