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      RECIPE TITLE "Japanese Omelette, Asparagus and Carrot Roll" source:        
    yields Makes 40 pieces

    Japanese chefs are excellent at their craft. They've even developed a special way to make an omelette, layer by layer, into the shape of a gold bar. This is fine for creating a rectangular slice of omelette to lay on top of the sushi rice, but we use a simpler cooking method and roll the egg inside the nori sheet. Tip: Using the right pan and spatula will prove just how simple making an omelette can be. To begin with, always use a heavy nonstick omelette pan that releases the omelette easily. And since metal spatulas will scratch your treasured nonstick pan, use heat-resistant rubber spatulas or flexible, angled heat-resistant nylon spatulas to maneuver your omelettes.

    Other necessary recipes: Sushi Rice


    For Omelette:
    3 large eggs
    2 tablespoons water
    1 1/2 teaspoons mirin
    1 1/2 teaspoons soy sauce
    Pinch of salt
    1 teaspoon canola or vegetable oil

    For Sushi:
    5 dried nori sheets
    3 3/4 cups Sushi Rice (see recipe)
    5 teaspoons wasabi paste
    10 thin stalks asparagus, trimmed, blanched
    2 large carrots, peeled, cut into matchstick-size strips, blanched

    Accompaniments: soy sauce, wasabi paste,

    Quick and Easy Japanese Cuisine for Everyone
    Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.


    FOR OMELETTE: Whisk first 5 ingredients in small bowl to blend well. Heat oil in heavy nonstick 8-inch-diameter omelette pan over low heat. Add egg mixture; cook until omelette is beginning to set, about 2 minutes. Using heat-resistant nylon spatula, turn omelette over and cook until just cooked through, about 1 minute. Slide omelette onto to cutting board; cool. Cut omelette in half then slice each half into 1/4-inch-wide strips.

    FOR SUSHI: Place one nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori forming 1/4-inch-thick layer and leaving 1/2-inch border on long sides. Spread 1/2 teaspoon wasabi horizontally down center of rice. Arrange 1/5 omelette strips, 2 asparagus stalks, and 1/5 carrot strips over wasabi.

    Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp sushi knife, cut roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with remaining nori, rice, 4 teaspoons wasabi and vegetables.

    Serve sushi with accompaniments.

    Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

    Serving size = 1 piece


    Facts per Serving
    Calories: 33 Fat: 1g Carbohydrates: 6g
    Cholesterol: 16mg Sodium: 25mg Protein: 1g
    Fiber: 0g % Cal. from Fat: 27% % Cal. from Carbs: 73%

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