Sushi Without the Roll – My Lazy Version

Sushi Without the Roll – My Lazy Version

This is my quick, lazy version of a vegetarian sushi-like lunch with rice, tamagoyaki (Japanese egg omelet), and fresh cucumber. If you've never made tamagoyaki before, and like me you don't have a special rectangular pan for it, here's a quick tutorial to help you out.

What you need

  • 100g sushi rice
  • 2 eggs
  • 1 cucumber
  • 1 tbsp rice vinegar
  • 1 tbsp + 1 tsp maple syrup
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil (or any you like)
  • 1 tsp Sriracha sauce (plus extra for topping)
  • Black sesame seeds, to taste
  • Pinch of salt

What you need to do

  1. Rinse the rice in cold water 2-3 times.
  2. Cook the rice: Place it in a pan with a lid (or a rice cooker), add 150 ml of water, and cook over slightly-below-medium heat for 13–15 minutes, until the water is absorbed.
  3. Let it rest: Remove from heat and let the rice sit, covered, for another 15 minutes.
  4. Prepare the egg mixture: In a glass with a spout (for easier pouring), combine the eggs, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp maple syrup, and 1 tsp Sriracha. Beat together with a fork.
  5. Cook the omelet: Warm a pan over medium heat and slowly pour in a thin layer of the egg mixture. Cook until set. Roll with a spatula. Repeat a few times. (See the full process here.)
  6. Season the rice: Transfer the cooked rice to a bowl. Add 1 tbsp rice vinegar, 1 tbsp maple syrup, and a pinch of salt. Mix well.
  7. Assemble: Cut the omelet into strips and the cucumber into cubes. Arrange everything on a plate.
  8. Finish & serve: Drizzle with extra Sriracha and sprinkle with black sesame seeds. Enjoy!