- 4 eggs
- 1 teaspoon honey or sugar
- 1 tablespoon sushi seasoning, (or rice wine vinegar)
- 1-2 tablespoons light soy sauce (or tamari)
- 1 pinch salt
- 400 grams Japanese sushi rice, (or approx 80g per nori sheet)
- 900 grams water
- 125 grams sushi seasoning, (approx 1/2 cup)
- 1 scoop sesame seeds, (a good handful)
- 8 sheets seaweed - nori
- 16 green beans, (ends trimmed)
- 1/2 carrot, (julienned)
- Other vegetables, (optional)
- soy sauce or tamari, (to serve)
- wasabi paste, (to serve)
- pickled ginger, (to serve)
Recipe is created for
91st main course 2nd main course Appetizer Main course Side dish Starter Afternoon tea Dinner Lunch Snack Autumn Chinese New Year Father's Day Mother's Day Spring Summer BBQ Birthday Buffet Children birthday Everyday Holiday Kids in the kitchen Party Picnic Easy Low budget Natural Quick Children food Gluten free Lactose free Non-dairy Vegetarian Cooling Steam cooking Steam cooking with Varoma All-in-one cooking with Varoma Japanese Egg dish (soufflé, omelette) Rice dish Roll Vegetable dish
Insert simmering basket into bowl and weigh dry rice in (no need to rinse). Add water.
Set to cook 17 min, Varoma, speed 4 then immediately begin preparing omelette.
In a seperate bowl combine honey/sugar with the seasoning, salt and soy sauce until sugar is dissolved.
Add the egg to mixture and stir until just combined, being careful not to add too much air. You dont want your omelette too fluffy.
Add any veggies that require softening (eg beans and carrots) to the varoma bowl, then line the varoma tray with wet baking paper, pour in the egg mix, cover with lid and set the varoma on top of the bowl to cook. You should have at least 10 mins left on the timer at this stage.
When the rice is cooked, set the veggies aside, invert the varoma lid under the varoma bowl and tip the rice into the varoma bowl
Stir the seasoning and sesame seeds through the rice using the spatula then leave it and the omelette to cool.
When the rice is just warm, slice up the omelette into 2cm wide strips using the spatula then you can begin assembling the rolls.
On a bamboo sushi mat, with the nori sheet rough side facing up, use the spatula to spread each nori sheet with rice, leaving a 2cm strip on the top of each sheet.
Place the egg and veggies across the sheet, about 1/3rd of the way up and roll tightly using the mat to help squeeze the roll closed. Wet your fingers and spread a little water across the strip at the end to wet the nori so it seals well.
Let the rolls sit for a few mins so the nori sheets soften before cutting in half or smaller slices with a very sharp knife.
Chill and enjoy served with wasabi, soy sauce and pickled ginger to taste.
These are great made ahead for an easy picnic meal. Enjoy with any toppings you like! Post your ideas below!
Also delicious with Thermomix mayonnaise (with wasabi added for an extra punch)
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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