Sesame Sushi Rice

Ingredients

• 250 g sushi rice
• 2 tbsp sesame seeds
• 4 Spring Onions
• 3 sheets roasted nori seaweed
• 20 g sushi ginger
• 1 red chili pepper
• 2 Eggs (M)
• 2 tbsp Light soy sauce
• 1 tbsp Rapeseed Oil
• 4 tbsp Rice vinegar
• 0.5 tsp raw cane sugar
• Salt
• Pepper

Instructions

1. 1.

   Rinse the rice in a sieve and cook according to package instructions.

2. 2.

   Meanwhile, toast the sesame seeds in a small dry pan until golden brown and set aside.

3. 3.

   Trim, wash and finely chop the spring onions. Using your fingers, crumble the nori seaweed into fine pieces and place on a small plate.

4. 4.

   Drain the ginger slices on paper towels.

5. 5.

   Clean the chili pepper, halve it lengthwise, remove seeds, wash and slice thinly.

6. 6.

   Whisk the eggs with 1 tbsp soy sauce in a bowl until well blended.

7. 7.

   Heat oil in a large non-stick pan. Pour in the egg mixture and cook over medium heat for about 3-4 minutes until set into an omelet.

8. 8.

   Slide the omelet onto a cutting board and let it cool slightly.

9. 9.

   Roll the omelet and cut into narrow strips.

10. 10.

    Whisk rice vinegar, remaining soy sauce and sugar together in a bowl. Fold in the chili pepper, half of the sesame seeds, drained ginger slices and spring onions.

11. 11.

    Fold in the cooked rice and omelet strips. Season with salt and pepper. Sprinkle with nori seaweed and remaining sesame seeds before serving.