Otherby Wikibooks CookbookInarizushiKeep screen onSaveShareIngredients4 extra-large eggs2 teaspoons (8 ml) sake1 teaspoon (4 ml) sugar⅛ teaspoon (½ ml) salt1 teaspoon (4 ml) cornstarch1 tablespoon (12 ml) cold waterFresh sushi riceStepsStep-by-step0 of 13 done1Break the eggs into the bowl. Removing the egg white clinging to the yolk will make for a smoother and more uniform surface.2Add the sake, sugar, and salt.3Beat the mixture to produce a smooth, consistent texture, but not so much as to create a foam. If you accidentally get air bubbles, let the bowl sit for a few minutes while they pop.4Dissolve the cornstarch in the water—it will be closer to a paste than a fluid—and then add it to the egg mix.5Heat the pan over medium heat. If you are not using a non-stick pan, you will need to oil the surface.6Pour 3–4 tablespoons (40–50 ml) of the egg mixture all at once onto the pan.7Swirl the pan to spread the mixture thinly and evenly.8Allow the mixture to cook until the edges start to dry out. Remove the pan from the heat, and let the egg mixture continue to cook for 30 seconds from the heat in the pan.9Flip the omelet over and return the pan to the heat for 30 seconds.10Remove the omelet from the pan, and allow it to cool. You can store these omelets in the refrigerator for a few days.11Shape the sushi rice into oblong shapes.12Place a piece of sushi rice in the center of one of the egg wrappers.13Fold the edges of the wrapper over to enclose the rice.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
