Curried Egg Sushi
While in Australia I had my first taste of delightful sushi. One of my favorites was a delicious and creamy curried-egg futomaki.
I am no stranger to making sushi, so I decided to give my skill at making California Rolls a rest and try my old favorite. Below is a photo of one of my pieces of sushi, topped with celery seed, garnished with wasabi and gari.
Recipe:
2C Glutinous (Sticky) Rice
3¾C Water
2Tbs Sugar
1Tsp Salt
4Tsp Rice Wine Vinegar
4 Large Eggs (hard boiled)
1Tbs Madras Curry Powder
2Tbs Mayonnaise
6 Large Nori Sheets
Into a microwave rice cooker add the rice and water and microwave on high for approximately 9minutes, allow to sit for 15 minutes.
In a microwave safe dish add the sugar, salt, and rice wine vinegar and heat for 1 minute in microwave, stir and add to the rice.
Peel and mash the hard boiled eggs, add the curry powder and mayonnaise and mix until well incorporated.
On a sushi mat spread the rice evenly across the sheet, being careful to include the edges of the sheet. Spread a line of the curried-egg mixture in a straight line about 1/3 of the way down a sheet. Using the mat roll the sushi loosely, remove from mat to a cutting board and slice the roll into 6 even pieces by first cutting into two pieces, then into thirds.
Serve with soy sauce, gari (pickled ginger), and wasabi.
