Ingredients:
For the sushi rice
2 cups of Japanese rice (320g)
For the sushi rice
2 cups of Japanese rice (320g)
2 cups of cold water
100ml rice vinegar
2 tbsp sugar
Half tsp salt
For the sushi fillings and toppings:
2 eggs (preferably free range or organic), beaten
Half a yellow pepper & half a red pepper (cut into small cubes)
1 avocado (cut into small cubes)
8 large prawns (cut into bite size pieces)
100ml rice vinegar
2 tbsp sugar
Half tsp salt
For the sushi fillings and toppings:
2 eggs (preferably free range or organic), beaten
Half a yellow pepper & half a red pepper (cut into small cubes)
1 avocado (cut into small cubes)
8 large prawns (cut into bite size pieces)
Vegetable oil (for frying)
Sesame oil and soy sauce (to garnish)
Instructions:
1. Click here to see how to make sushi rice.
2. To make
the egg crepe, lightly oil a non-stick frying pan on medium to high heat.
Depending on the size of your pan place about half the egg mix on the frying
pan so you have a very thin layer of egg like a crepe. Now adjust the heat to
low and leave the egg on the pan until the edges of the egg crepe start to
break away from the pan. Set aside on a large plate. Continue to do this until
all the egg mix is cooked. Place the egg crepes on top of each other as you
cook them. When you're finished roll the pile of egg crepes together. Then
using a sharp knife cut into thin strips to get shredded egg crepe.
3. Allow the
seasoned sushi rice to cool to room temperature, and then mix half of the peppers,
avocado and prawns into the rice. Place in a large serving dish.
4. Scatter
the remaining ingredients on top of the rice mix including the shredded egg
crepe.
