Last weekend, we organized a sushi workshop at our place. We had 3 teams, each making their own sushi. The winning team with the most delicious sushi, had the chance to share their recipe on Chez Pink Elephant. So, here is the recipe that turned out the best!
Serves 4 persons
2 cups sushi rice
1/2 cup chopped frozen spinach, defrosted
1 teaspoon olive oil
3 eggs, beaten
2 garlic cloves
3 slices of Swiss cheese
6 sheets sushi seaweed (nori)
bamboo sushi mat, completely wrapped with plastic wrap on both sides
1. Cook the sushi rice according to the instructions on the box.
2. Heat olive oil in a pan over medium low heat. Add the chopped garlic and the spinach. Roll around for about 4 minutes. Once ready, let it cool. Finely chop the spinach and squeeze all the water out.
3. Next, beat the eggs together and fry them in an omelette shape.
4. Cut the carrots in thin slices.
5. Before starting to roll the sushi, have all your ingredients ready on the side. They must be all cold (rice, omelette, spinach, cheese, carrots).
6. Lay out the sushi mat, with the bamboo running horizontally. The sushi mat should be completely wrapped in plastic wrap (otherwise the rice will stick to it). Lay the nori on the mat.
7. Wet your hands and grab about 3/4 cup of the sushi rice. Damp hands will prevent the rice from sticking. Use your fingertips and gently spread out the rice all over the seaweed. Make sure not to put too much rice. Just enough to barely cover the sushi seaweed.
8. Spoon about 3 tablespoons of the egg/spinach mixture, a slice of cheese, 2 slices of carrots.
9. Now bring up the edge of the mat. Begin rolling – but keep the edge of the bamboo mat up on top of the rice. Roll with one hand, and use the other hand to gently tug the mat. This will ensure a tight roll. Dip the tip your knife in water, and slice into 6 even pieces. A wet knife tip will prevent sticking.
Serve with soy sauce and pickled ginger.
If you haven’t done sushi before, you can find HERE the entire visual process of the sushi making.
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