Asian Food Week: Omelette Sushi

Ingredients

• 2/3 cup sushi rice
• 3/4 cup water + 2 tbs water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon wasabi paste
• 2 ounces cream cheese
• 4 eggs
• 1/2 avocado, cut into matchsticks
• 1/2 peeled cucumber, cut into matchsticks
• 3 ounces imitation crab sticks

Directions

1. Mix rice and water and bring to a boil.
2. Cover and turn down and let simmer for 10 minutes.
3. Take off heat and let sit for 15 minutes.
4. While rice is cooling, whisk eggs and 2 tbs water in a bowl.
5. Coat a small crepe pan with cooking spray and heat over med-low heat.
6. Pour enough egg mixture to lightly coat the pan (you should be able to make 5-6 thin omelettes total)
7. Let the omelette cook for approx 1-1 1/2 minutes, tilting pan to allow uncooked eggs to spread and cook evenly.
8. Slide omelette onto plate and cook remaining omelettes.
9. After the rice is cooled transfer to a bowl and mix in sugar and rice vinegar (you may add salt to taste if you like).
10. Chop rice (do not mix) with a wooden spatula or spoon until the seasoning is mixed in and the rice is glossy and sticky.
11. Next, mix the wasabi paste with the cream cheese in a small bowl.
12. To roll the Sushi Omelettes: place one omelette onto a sushi mat (or you can use wax paper).
13. Spread a light coating of cream cheese mixture onto omelette.
14. Then spread a few tbs of sushi rice on top.
15. Next add cucumber, avocado, and crab.
16. Roll the omelette up firmly with the mat or paper.
17. Wet a sharp knife and cut the omelette roll into small bite size sushi rolls.
18. These are tasty alone or can be served with soy sauce.