Egg Custard Maki and California Rolls

Ingredients

• 4 eggs
• 2 tbsp heavy cream
• oil (for pan)
• 100 g broccoli
• 100 g chanterelle mushrooms
• butter (for frying)
• Salt
• Pepper
• 200 g ready sushi rice
• 2 tbsp sesame seeds
• 0.5 bunch Chives
• 1 cucumber (about 10 cm, or pickled cucumber)
• 2 surimi sticks
• 0.5 tsp wasabi

Instructions

1. 1.

   Whisk the eggs with cream. Lightly oil a square pan, pour in the egg mixture and cook over medium heat until set. Remove from pan and let cool. Clean and wash broccoli, blanch in boiling salted water for 2-3 minutes until just firm. Drain, shock in cold water, then dry well. Slice broccoli into strips, leaving smaller florets whole. Clean mushrooms, slice thinly, quickly sauté in butter, season with salt and pepper. Lay the egg custard on a bamboo mat, straighten edges if needed. Spread half of the sushi rice over it. Arrange broccoli strips and mushroom slices in the center. Roll using the mat. Secure the roll with toothpicks. Cut into six pieces, arrange on a plate, garnish each with a small broccoli floret.

2. 2.

   For inside‑out rolls, spread remaining sushi rice between two sheets of plastic as evenly as possible. Remove one sheet and sprinkle sesame over the rice. Place a fresh sheet on top, flip so the rice faces the sesame side. Wash and dry chives. Slice cucumber into 5 mm strips. Cut surimi sticks lengthwise in half. Spread a strip of wasabi paste on the rice. Layer with surimi, cucumber, and chives, letting the chive tips slightly overhang at both ends. Carefully roll the rice with filling. Slice the roll with a very sharp knife while still wrapped, into six pieces. Then gently peel back the plastic sheet piece by piece and serve the rolls.