Fried Rice Sushi

by Olivia Wong

I was craving both fried rice and sushi. There's something comforting about fried rice and I love the ease of tossing together random ingredients. Sushi is something I haven't mastered making at home, but it's fun to try and is a light meal. Since I was indecisive, I thought, why not try to combine both? In times of Covid-19, I am not running to the supermarket at a whim so I improvised.

Swapping traditional ingredients sometimes works out and other times is a disaster; you won't know if you don't try. In this case, I didn't have rice vinegar to make the rice so I substituted Chinese sticky rice (also known as sweet rice or glutinous rice.) It turned out to be very sticky which held the sushi together nicely and softened the seaweed so that it was easy to shape and cut. It was cooked in the rice cooker with 1 tsp. soy sauce.

Ingredients for 3 rolls:

1/3 cup sticky rice cooked with 1 tsp soy sauce

3 eggs

Handful of Fullei Fresh bean sprouts

3 sheets of seaweed

3 scallions

1 tsp soy sauce mixed with 1/2 tsp sesame oil

Directions:

1. Cook the rice with soy sauce. Let cool to the point you can touch it without burning yourself.

2. Make the eggs into an omelette and slice into 1 inch strips.

3. Blanch the bean sprouts or use them raw. It depends on how crunchy you like them.

4. Place 1 sheet of seaweed on a flat surface.

5. Spread about 2-3 inches of rice on the end of the seaweed sheet closest to you.

6. Top the rice with eggs, bean sprouts and scallion (divided among 3 seaweed sheets.)

7. Drizzle soy sauce and sesame oil.

8. Tightly roll the sushi.

9. Use a very sharp knife and cut into rolls.

10. If desired, top with pickled ginger and / or wasabi, other Fullei Fresh sprouts or dip in more sauce.

Share with us other variations on dishes you've made during the pandemic and enjoy!

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