A Japanese-inspired rice roll filled with a savoury oyster sauce omelette, lightly pickled cucumber and carrot, and nori. Rolled together in a sushi mat and served with sweet soy sauce or chilli oil for dipping.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 2–3
Cuisine: Asian-inspired
Course: Main Dish
Tags: Rice Recipes · Sushi Recipes · Egg Recipes · Quick & Easy
Ingredients
For the Rice Roll
- 250g sushi short-grain rice, washed well
- 450ml filtered water
- 1 tbsp pure sesame oil
- 1 medium carrot, peeled and cut into julienne
- ½ cucumber, seeds removed and cut into julienne
- 1 spring onion, finely sliced
- 1 sheet nori
For the Pickled Vegetables
- 2 tbsp seasoned rice vinegar
- 2 tbsp mirin
- 1 tsp toasted white sesame seeds
- 1 pinch sea salt
- 1 pinch caster sugar
For the Omelette
- 1 medium egg, beaten
- 1 tbsp premium oyster sauce
- 1 spring onion, finely sliced
- 1 tbsp rapeseed oil
To Serve
- Sweet soy sauce, for dipping
- Chiu Chow chilli oil, optional
Method
1. Cook the sushi rice
Place the washed sushi rice in a medium saucepan.
Add the sesame oil and 450ml water.
Bring to a boil, then reduce the heat to low and cover with a lid.
Cook for approximately 15 minutes.
Remove the lid, fluff the rice gently and transfer it to a tray.
Leave to cool at room temperature for 10–15 minutes.
2. Pickle the vegetables
Place the julienned carrot and cucumber in a bowl.
Add the seasoned rice vinegar, mirin, salt and sugar.
Mix well and leave to marinate while preparing the omelette.
Sprinkle with the toasted sesame seeds.
3. Make the oyster sauce omelette
Add the beaten egg, finely sliced spring onion and oyster sauce to a bowl.
Mix well.
Heat the rapeseed oil in a small frying pan or wok over medium heat.
Pour in the egg mixture and cook for approximately 40 seconds.
Carefully flip the omelette and cook the other side until set.
Transfer to a plate.
4. Assemble the rice roll
Place a bamboo sushi mat on a clean work surface and cover it with cling film.
Spread a thin, even layer of sushi rice over the mat.
Place the oyster sauce omelette over the rice.
Add the pickled cucumber and carrot, followed by the sheet of nori.
5. Roll the sushi
Use the bamboo mat to carefully bring the sides of the roll towards the centre.
Roll firmly until the rice roll is compact and holds its shape.
Remove the cling film.
6. Serve
Slice the rice roll if desired and serve immediately.
Serve with sweet soy sauce or Chiu Chow chilli oil for dipping.
Notes
- Cool the rice first: Allowing the rice to cool slightly makes it easier to handle and roll.
- Keep the vegetables thin: Julienne the carrot and cucumber finely so they fit neatly inside the roll.
- Roll firmly: Use the bamboo mat to apply even pressure as you roll, helping the rice roll hold its shape.
- Adjust the dipping sauce: Use sweet soy sauce for a sweeter finish or Chiu Chow chilli oil for extra heat.
