Nigiri with Egg Custard
Nigiri with egg custard is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 1 yolk
- 1 tbsp sugar
- 1 tsp soy sauce (Shoyu)
- a pinch of salt
- 1 tbsp Sunflower oil
- 225 g ready-made sushi rice
- vinegar water (for shaping)
- 1 tsp wasabi
- 0.5 roasted nori sheet
Instructions
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1.
Whisk the eggs with the yolk. Stir in sugar, soy sauce and a pinch of salt until the sugar dissolves but do not beat the mixture into foam. Lightly oil a small rectangular pan, pour in the egg mixture, cover with foil and steam in a near-boiling water bath for 30 minutes to set. Remove from the pan and let cool.
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2.
Meanwhile divide the sushi rice into 12 portions and shape each portion into a nock (or elongated ball) using hands dampened with vinegar water.
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3.
Slice the cooled egg custard into 12 long slices. Spread a small amount of wasabi on one side of each slice and hold in hand. Place each rice ball onto the wasabi-coated side of the custard, press lightly, using the tip of the left thumb to keep its shape. Flip the nigiri sushi and reshape with two fingers if needed. Repeat to make 12 pieces.
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4.
Cut the nori sheet into 12 strips. Wrap one strip around each nigiri, dampen the ends on the underside slightly and press together. Arrange the nigiri sushi with the rice side down.
