Make an omlette with a twist.
- 2 eggs
- a little salt
- 2 tsp sugar
- 2 sheets dried seaweed (nori), toasted
- 1 cup prepared sushi rice
- 1 tsp toasted sesame seeds
- 0.5 a small cucumber
- 60 g pickled turnip
- 90 g pickled ginger
- 0.25 tsp japanese horseradish
- 1 tblsp salmon roe
- Beat the eggs lightly in a bowl, then add the salt and sugar.
- Heat a non-stick pan 7-8in/18-20cm over medium heat.
- Pour about half of the mixture into the pan and swirl so that it spreads evenly.
- Cook until the surface of the omelette is almost dry, then turn quickly with a spatula and cook the underside for only a few seconds.
- Remove from the pan and cool on a board.
- Repeat the process to make one more omelette.
- Put one sheet of the seaweed on a bamboo mat and place one omelette on top.
- Divide the sushi rice into two portions and spread one portion evenly over the omelette, pressing down lightly but firmly.
- Sprinkle half the sesame seeds on the rice.
- Peel the cucumber and cut the flesh into strips.
- Place half the strips along the rice, top with half the pickled ginger and all the pickled turnip and spread on half the Japanese horseradish.
- Using the bamboo mat, carefully roll up the omelette to form a long cylinder.
- Cut the roll into 2in/5cm pieces.
- Make up the second roll in the same way, this time omitting the pickled turnip and sprinkling the salmon roe over the Japanese horseradish.
- Arrange on a serving platter.
- Serve with pickled ginger and a bowl of dark soy sauce.