- 1 cup sushi rice, rinsed well and cooked to packaging instructions
- 2 tablespoons rice wine vinegar
- 3 large eggs, beaten with 1 tablespoon soy sauce
- 1 teaspoon olive oil
- 2 7x8" dried seaweed sheets
- 1/ 4 cup furikake, divided
- 1 avocado, thinly sliced
- 2 long strips of cucumber
- 1/ 2 cup shredded carrots
- fresh ginger, thinly sliced for serving
- wasabi, for serving
Add cooked rice to a bowl and stir in rice vinegar. Mix to combine. Let rice cool for 20 minutes.
Add oil to a small non-stick pam and heat over medium low heat. Pour half of the egg mixture into pan. Swirl egg around until it covers the whole skillet. Once omelette is no longer in liquid form, flip it over to cook the other side. Cook for 10-15 seconds. Remove from heat and set side. Repeat with remaining egg mixture.
Place a seaweed sheet on top of a bamboo mat.
Using wet fingers, press half of the rice to form a thin layer over top of seaweed, leaving about inch on the top of the sheet. Sprinkle top of rice evenly with 2 tablespoons of furikake.
Top the bottom 2/3 of rice with a layer of omelet.
Spread a line of thinly sliced avocado 1-2" from the bottom of the omelet, repeat with cucumber and carrots.
Using your finger, spread a line of water on the top inch of the seaweed.
Gently lift bamboo mat, side closest to you and tightly roll over the avocados, carrots and cucumber. Continue to tightly roll to the end. Repeat this process for both rolls.
Using a sharp knife, cut sushi into 1 inch thick pieces. Serve with soy sauce, ginger and wasabi.