Omelet and watercress sushi
This simple recipe uses the classic combination of egg and watercress. Make sure you buy fresh watercress so the flavors balance each other properly.
MAKES 6 pieces | PREPARATION TIME 45 minutes, plus sushi rice and ingredient preparation
INGREDIENTS
2 thin Japanese omelets | 1⁄2 quantity sushi rice | a small bunch of watercress
METHOD
1 Line the base of a wet sushi mold with omelet. Add the sushi rice, put the lid on, and press gently to compact the rice so that the mold is two-thirds full.
2 Unmold the rice and egg block, and use a knife dipped in water to cut it into 6 equal-sized pieces.
3 Trim the root ends off the watercress and top each piece of sushi with a small peppery bunch of cress.