Original: English

Egg and Carrot Rolled Sushi

An easy and simple rolled sushi recipe packed with eggs and carrots. "Egg and Carrot Rolled Sushi" uses ingredients you likely already have in your fridge to create a luxurious dish in both taste and appearance. Enjoy a delicious meal while saving money. Also perfect for bento boxes.

Steps

Peel and julienne 1 carrot (200g).
🕒 00:53
In a bowl, dissolve 1 tsp Potato Starch, 2 tsp Water, and 1/4 tsp Salt thoroughly.
🕒 01:07
Crack 3 eggs into the dissolved potato starch mixture and mix well.
🕒 01:13
Lightly oil a frying pan and heat over medium heat.
🕒 01:24
Once the pan is hot, mix the egg mixture well and spread thinly to make a thin omelet.
🕒 01:37
When the bottom starts to cook, use chopsticks to lift the egg and flip it over. Cook for about 10 seconds.
🕒 01:48
Remove from the pan once cooked and let cool to room temperature.
🕒 01:57
Cook the remaining egg mixture in the same way to make thin omelets.
🕒 02:03
Let the cooked thin omelets cool to room temperature. [Key Tip!] Using a potato starch slurry as a binder makes the thin omelets less likely to tear and gives them a firm texture.
🕒 02:16
In the same frying pan, add the julienned carrots and 1 tsp Sesame Oil. Heat over medium heat until the carrots are softened.
🕒 02:21
Once the carrots are softened, add 1 tsp Soy Sauce and a pinch of Salt. Stir-fry to evaporate the moisture.
🕒 02:37
Stir-fry until all the water has evaporated. Transfer to a bowl and let cool to room temperature. [Key Tip!] Stir-frying the carrots cooks them through, resulting in a tender and pleasant texture when rolled.
🕒 02:46
In a separate bowl, combine 2 tbsp Vinegar, 1 tbsp Sugar, and 1/2 tsp Salt to make sushi vinegar.
🕒 02:58
Pour half of the prepared sushi vinegar over the warm cooked rice (approx. 330g), dividing it into two additions.
🕒 03:14
Mix the rice using a cutting motion to distribute the sushi vinegar evenly.
🕒 03:15
Cool the rice by fanning it with a fan while mixing.
🕒 03:30
Cut the cooled thin omelets in half and julienne them to create "kinshi tamago" (shredded omelet). [Key Tip!] Julienne makes it easier to roll with other ingredients and creates a neat finish.
🕒 03:41
Place a nori sheet on a bamboo rolling mat, leaving about 3cm from the top edge. Spread half of the seasoned sushi rice over the nori.
🕒 03:58
On top of the sushi rice, leaving a small gap at the front, place half of the stir-fried carrots.
🕒 04:07
Place half of the shredded omelet on top of the carrots.
🕒 04:15
Once the fillings are in place, lift the front edge of the bamboo rolling mat and roll it up while pressing down on the fillings. [Key Tip!] With generous fillings, roll tightly to prevent it from falling apart and to ensure a neat finished roll.
🕒 04:22
Let the rolled sushi rest for 2-3 minutes.
🕒 04:33
Roll the remaining ingredients in the same way.
🕒 04:39
Cut the rested rolled sushi into bite-sized pieces.
🕒 04:54