Chakin Sushi

    (2)
    40 mins

    This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!


    3 people made this

    Ingredients
    Serves: 6 

    • 1 cup (200g) sushi rice, or Japanese short-grain white rice
    • 3 eggs, beaten
    • 1/4 teaspoon salt
    • 1 tablespoon (15ml) vegetable oil
    • 3 tablespoons (45ml) rice vinegar
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 2 tablespoons black sesame seeds
    • 6 sprigs Italian parsley with long stems

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
    2. Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
    3. Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
    4. To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.
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    Reviews and ratings
    Global ratings:
    (2)

    Reviews in English (2)

    by
    18

    This reminds me of a dish that I used to eat in Japan. And its real good. If you wanna try something new, this is it. Thank you so much for sharing the recipe.  -  02 Sep 2008  (Review from Allrecipes US | Canada)

    by
    14

    Yum! this was a tasty recipe, they went fast... thanks for sharing!  -  25 Feb 2008  (Review from Allrecipes US | Canada)

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