Vegetarian Egg Omelette Sushi

• Eggs: Choose fresh eggs for the best flavour and texture.
• Sushi Rice: Use good quality sushi rice that is specifically labelled for sushi making.
• Water: Use filtered or distilled water for best results.
• Vinegar: Rice vinegar is the traditional choice for making sushi rice, but you can also use unseasoned rice vinegar.
• Sugar: Use granulated sugar or any type of sugar that dissolves easily.
• Salt: Use a fine-grain salt for best results.
• Nori Sheets: Look for nori sheets that are dark green in colour and have a smooth texture.
• Carrot: Choose firm and bright orange carrots.
• Red Capsicum: Select a small red capsicum that is firm and has a bright red colour.
• Avocado: Choose ripe avocados that are slightly soft to the touch.

So what goes into sushi eggs omelette? Take a look at the below:

• 2 eggs
• 1 cup sushi rice - cooked
• 1 1/4 cups of water
• 2 1/2 tablespoons of vinegar
• 1/2 tablespoon of sugar
• 1/2 teaspoon of salt
• 3 nori sheets
• 1 carrot - finely sliced
• 1 small red capsicum - finely sliced
• 1 avocado - thinly sliced

Here’s how to prepare your sushi in simple steps:

1. Step 1: To prepare the sushi rice place in a rice cooker with water.
2. Step 2: When the rice is cooked stir through vinegar, sugar and salt.
3. Step 3: Allow the rice to cool.
4. Step 4: Whisk eggs and place in a frying pan to cook. Flip halfway.
5. Step 5: When the egg is cooked slice it into thin slices.
6. Step 6: Place one sheet of nori shiny side down. Take 1/3 of the rice and place on the nori. Spreed out evenly, ensuring compact and leave a 1-2cm gap at either end of the nori sheet.
7. Step 7: Place the carrot, capsicum, egg and avocado up the center of the rice.
8. Step 8: Lightly dampen each exposed end of the nori. This will help it to stick together when rolled.
9. Step 9: To roll, carefully start to fold/roll one end in, applying even pressure to keep the wrap tight but also to allow the mix to be folded in. A sushi roll mat may help with this.
10. Step 10: Use a sharp knife to slice the sushi.
11. Step 11: Serve with soy sauce and wasabi.
12. Step 12: Best enjoyed immediately or kept in the fridge for up to two days.

• Rice: For perfect sushi rice, use a 1:1.1 ratio of rice to water. Rinse the rice before cooking to remove excess starch.
• Rice seasoning: Experiment with different ratios of vinegar, sugar and salt to achieve the perfect balance of flavours!
• Whisking the eggs: Whisk the eggs thoroughly to ensure an even texture.
• Cooking the eggs: Cook the eggs on low heat, flipping only once to prevent them from breaking.
• Cutting the egg: Slice the egg into thin slices for easy rolling.
• Rice spreading: Spread the rice evenly on the nori sheet, making sure it covers the entire sheet except for a 1-2cm gap at both ends.
• Placing the fillings: Be careful not to overfill the rolls, as this will make it difficult to roll.
• Rolling: Use a sushi rolling mat to help you roll the nori tightly and evenly.
• Slicing: Use a sharp, clean knife to slice the sushi, wiping the blade between cuts to prevent smudging.
• Serving suggestions: Serve the sushi with soy sauce and wasabi, or with pickled ginger and wasabi. Enjoy immediately or store in the fridge for up to 2 days.