Easy recipe Inside-out Omelette Rolls Recipe

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three hundred and twenty-fiveg (one one/two cups) SunRice Japanese Style Sushi Rice or medium-grain white rice about three hundred and seventy-fiveml (one one/two cups) water (Recipes by ingridients water) two tablespoons sushi vinegar three tablespoons sesame (Recipes by ingridients sesame) seeds about four eggs two teaspoons caster sugar (Recipes by ingridients sugar) one/two teaspoon salt two teaspoons vegetable oil about one hundredg (about eight) green, beans (Recipes by ingridients beans) topped two tablespoons sushi vinegar, extra one/two small red capsicum, deseeded, membrane removed, cut into fivemm thick strips two green shallots, trimmed, halved lengthways, cut to about sixteencm lengths one teaspoon wasabi (Recipes by ingridients wasabi) two sheets sushi nori (roasted seaweed) Soy, sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) drained pickled ginger and extra wasabi (Recipes by ingridients wasabi) (optional), to serveStep one Follow the method of making the rice in the basic rolled sushi recipe (steps one-two), using the rice, water (Recipes by ingridients water) and vinegar quantities listed above. Step two Meanwhile, place sesame (Recipes by ingridients sesame) seeds in a frying pan and cook, stirring, over low heat for two-three minutes or until toasted. Set aside. Inside-out Omelette Rolls Recipe. Whisk eggs, sugar (Recipes by ingridients sugar) and salt in a medium bowl until well combined. Heat the oil in a about sixteencm (base measurement) non-stick frying pan over high heat. Inside-out Omelette Rolls Recipe. Add egg mixture, reduce heat to low, cover and cook for five minutes or until just set. Transfer to a board and set aside for ten minutes to cool. Cut into onecm thick strips. Step three Add the beans (Recipes by ingridients beans) to a medium saucepan of boiling. water (Recipes by ingridients water) Cook for two minutes, drain and refresh in cold. water (Recipes by ingridients water) Drain on paper towel. Fill a medium non-aluminium bowl with water (Recipes by ingridients water) and add the extra sushi vinegar. Assemble the, beans (Recipes by ingridients beans) capsicum strips and green shallots on a tray or board with the rice, wasabi (Recipes by ingridients wasabi) and vinegared water (Recipes by ingridients water) nearby. Inside-out Omelette Rolls Recipe. Step about four Use a pair of scissors to cut a sheet (Recipes by ingridients sheet) of nori in half. Return one half to packet and seal. Inside-out Omelette Rolls Recipe. Place a bamboo mat on a work surface with the slats running horizontally. Place remaining nori half, shiny-side down, with a long side facing you, on the mat about twocm from closest edge. Step five Dip your hands and a one cup measure in the vinegared, water (Recipes by ingridients water) shake off any excess and measure one cup of cooked rice. Pile rice on centre of nori. Inside-out Omelette Rolls Recipe. Dip both hands in the vinegared, water (Recipes by ingridients water) shake off any excess and use your fingers to spread (Recipes by ingridients spread) rice over the nori to completely cover. Inside-out Omelette Rolls Recipe. Sprinkle the rice with one quarter of the toasted sesame (Recipes by ingridients sesame) seeds. Cut a piece of plastic wrap as large as the bamboo mat and place it over the rice. Inside-out Omelette Rolls Recipe. With one hand placed on the plastic wrap and the other under the mat, flip over. Lift the mat off the nori and place on the bench. Inside-out Omelette Rolls Recipe. Use the plastic wrap to lift the rice onto the mat. Inside-out Omelette Rolls Recipe. The nori should now be on top. Step six Use a finger or small spatula dipped in the vinegared water (Recipes by ingridients water) to smear some wasabi (Recipes by ingridients wasabi) in a horizontal line across the centre of the piece of nori. Place two omelette strips (or enough to make two rows of omelette) over the line of wasabi (Recipes by ingridients wasabi) to extend across the nori and overhang the edges slightly. Inside-out Omelette Rolls Recipe. Trim any untidy ends. Top with two, beans (Recipes by ingridients beans) one quarter of the capsicum strips and a strip of green shallot, overlapping the ends of each to extend across the nori. Use the line of wasabi (Recipes by ingridients wasabi) as a guide to help you keep the fillings close together. Step seven Use your thumbs and forefingers to pick up the end of the bamboo mat closest to you together with the plastic wrap. Use your other fingers to hold the fillings in place while lifting the mat over to enclose the fillings in the nori. Gently pull the mat with the plastic wrap to create a firm roll. Inside-out Omelette Rolls Recipe. Remove the mat and the roll should be wrapped in plastic wrap. Dip both hands in the vinegared, water (Recipes by ingridients water) shake off any excess and use your fingers to tuck any stray rice into the sides of the roll. Repeat with remaining nori, rice and fillings. Serve immediately or keep wrapped in plastic in a cool place (not in the fridge) for up to one hour. Step eight To serve, remove the plastic wrap and cut the rolls as instructed in step six in the basic rolled sushi recipe. Inside-out Omelette Rolls Recipe. Serve with, soy sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) pickled ginger and extra, wasabi (Recipes by ingridients wasabi) if desired..