Seafood nori roll with tamagoyaki egg
Recipe By: Yuka Mikayama
2 cups warm cooked sushi rice
3 tbs Spiral organic sushi vinegar
1 tbs Spiral extra virgin olive oil
1/3 tsp sea salt
2 sheets Spiral sushi nori
1 tbs Spiral organic tamari furikake
10-15g salad spinach
2 cooked prawn
50-70 g sashimi grade raw salmon
20-30g avocado, peeled and sliced
10-15g matchsticks of cucumber
Sprinkle sushi vinegar over warm cooked rice, stirring gently until well combined. Make egg roll, beat egg in a small bowl, add sea salt and mix well. Heat tamagoyaki pan over medium heat. Add oil, pour 1/4 of egg mixture into the pan, tilting to cover the bottom of the pan. After the bottom of the egg has set but is still soft on top, start rolling it into a log shape from one side to the other.
Move the rolled omelette to the side where you started to roll and apply oil to the pan. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
When the new layer of egg has set and is still soft on top, start rolling from one side to the other. Keep adding the egg in new layers until you have used it all. Remove from the pan and set aside. Place the nori sheet on a sushi mat and use wet hands to spread the sushi rice across the entire span of the nori sheet except for a 2cm gap at the bottom. Sprinkle furikake evenly over rice.
Arrange the salad spinach, prawn, and rolled omelette through the centre of the rice. Use the mat to firmly roll the spinach, prawn and omelette together. Finally, roll towards the exposed end of the nori sheet to make a long roll. Continue this to make other rolls. Place another nori sheet on a sushi mat and use wet hands to spread the sushi rice across the entire span of the nori sheet except for a 2cm gap at the bottom. Sprinkle furikake evenly over rice. Carefully turn the rice and nori over so the nori faces up. Arrange the salmon, cucumber and avocado through the centre of the rice.
Pick up the edge of the nori.Press the roll gently and continue rolling forward to complete the roll. Cover with a large piece of plastic wrap. Gently press mat to shape and seal the roll.
Cut each roll into 8 pieces. Place on a serving platter. Serve with soy sauce, wasabi and ginger.