Sushi for Lunch

My niece wanted to eat "sushi with the egg on top" and requested that I made them for her this weekend. As I have a craving for sushi myself, decided to make a few other varieties for lunch today. I made tamago nigiri sushi (sushi with egg on top), inari sushi (rice in a tofu puff pouch) and jumbo sushi roll. I used "sweetened" tofu puff purchased from Cold Storage (Misuzu brand - in the frozen food section). It is pre-cooked and sealed in 2 individual packet of 8 inari pouches. I just need to defroze them and it definitely saves me a lot of time compared to if I had to cook them from scratch. And they have a sweetness to it which goes well with the vinegar rice and toppings you added. In case you are wondering why my tamago sushi looks weird, they do not have seaweed around them cos my niece don't like seaweed and so they are bare of weed.....*LOL* Making the tamago is a bit tricky though. Control of the heat is crucial to ensure your eggs don't burnt and yet not too wet for you to fold it up. Lunch in a box has a very good illustration on how to make the egg omelet(www.lunchinabox.net).

Inari Sushi


Ingredients
Cooked sushi rice
8 Inari tofu pocket
Canned tuna flakes (drained and mixed with mayonnaise)
3-4 imitation crabsticks (boiled and shredded then mixed with mayonnaise)
Slices of cucumber

Method:
1. Fill the tofu pouches with sufficient cooked sushi rice (about 2/3 full). Use a metal spoon to press the rice down slightly so that they do not drop off so easily when you bite into them.
2. Top with tuna mayo or crabstick mayo.
3. Add slices of cucumber on the side of the tofu pouches.

Jumbo Sushi Roll


Ingredients
Cooked sushi rice
Seaweed
Tuna mayo
Boiled imitation crabstick (sliced each crabstick into 4 long sticks)
Tamago (sliced into long sticks)

Method
1. Place seaweed (shiny side down) on bamboo sushi mat.
2. Spread sushi rice on the seaweed leaving about 1cm at the front and 2 cm at the end of the seaweed uncovered.
3. Arrange crabstick, tamago and tuna near the edge of the seaweed.
4. Place your thumb under the bamboo mat while holding the ingredients in with your second and third finger, start to roll the sushi tightly.
5. Unroll the mat and cut the roll into 8 pieces. Wet the knife between each cut.

Tamago Eggs
(makes 2 tamago egg rolls)
Ingredients
4 eggs
3 tbsp of dashi stock
1 tsp sugar
1 tsp soy sauce

Method
1. In a bowl, crack the eggs and mix all the seasoning into the bowl. Stir gently.
2. Grease a rectangle omelet pan with oil (I used kitchen paper folded into a small square and dipped it into oil for greasing the pan).
3. Heat up the pan under medium flame. When it gets hot, pour half a ladleful of the egg mixture in, tilting the pan to ensure the egg mixture spread from corner to corner.
4. When the egg is set (slightly wet on the surface), fold the egg towards you to make a 3-fold egg omelet.
5. Rub the surface of the pan with the oiled kitchen paper. Slide the omelet to the far end of the rectangle pan and oil the other end as well.
6. Pour another ladle of the egg mixture, lifting the egg roll made in step 4 to ensure the egg mixture gets underneath the egg roll. Roll the egg omelet towards you when it is set. Repeat until all the egg mixture is used up.
7. Take out from pan and slice into thick slices