5 cups sushi rice
6 cups water
SEASONING
1 cup rice vinegar
2 tablespoon salt
48 large California Fresh Eggs, Hard cooked
3 sheets nori, chopped
2 avocados, thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)
Servings: 24
1. Wash rice thoroughly. Drain and rinse until water is clear.
2. Drain; add 6 cups water; cover and let sit 30 minutes.
3. Bring to a boil; reduce heat and cook for 10 minutes.
4. Turn off heat, let stand for 10 minutes.
5. Cool rice; mix with sushi seasoning.
6. Separate egg whites and yolks.
7. Chop yolk and set aside.
8. Fill whites with rice; garnish with nori, chopped yolk and avocado.
9. Serve with wasabi and ginger (optional).
Makes: 48 pieces. 2 pieces per serving
Yield: 48 pieces
Notes: Sushi is derived from two Japanese words, "su" which means vinegar and "shi" which means to control or arrange. As eggs are an essential part of Japanese cuisine, a sushi egg specialty is a natural. Seasoned gently and garnished with avocado and nori these morsels are subtle and exquisite.
6 cups water
SEASONING
1 cup rice vinegar
2 tablespoon salt
48 large California Fresh Eggs, Hard cooked
3 sheets nori, chopped
2 avocados, thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)
Servings: 24
1. Wash rice thoroughly. Drain and rinse until water is clear.
2. Drain; add 6 cups water; cover and let sit 30 minutes.
3. Bring to a boil; reduce heat and cook for 10 minutes.
4. Turn off heat, let stand for 10 minutes.
5. Cool rice; mix with sushi seasoning.
6. Separate egg whites and yolks.
7. Chop yolk and set aside.
8. Fill whites with rice; garnish with nori, chopped yolk and avocado.
9. Serve with wasabi and ginger (optional).
Makes: 48 pieces. 2 pieces per serving
Yield: 48 pieces
Notes: Sushi is derived from two Japanese words, "su" which means vinegar and "shi" which means to control or arrange. As eggs are an essential part of Japanese cuisine, a sushi egg specialty is a natural. Seasoned gently and garnished with avocado and nori these morsels are subtle and exquisite.
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