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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 24 |
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This recipe is from California Egg Commission. Sushi is derived from two Japanese words, su which means vinegar and shi which means to control or arrange. Ingredients:
5 cups sushi rice |
6 cups water |
1 cup rice vinegar |
2 tablespoons salt |
48 large hard-boiled eggs |
3 sheets nori, chopped |
2 avocados, thinly sliced |
wasabi (optional) |
sliced pickled ginger (optional) |
Directions:
1. Wash rice thoroughly.
2. Drain and rinse until water is clear.
3. Drain; add 6 cups water; cover and let sit 30 minutes.
4. Bring to a boil; reduce heat and cook for 10 minutes.
5. Turn off heat, let stand for 10 minutes.
6. Cool rice; mix with rice vinegar and salt.
7. Separate egg whites and yolks.
8. Chop yolk and set aside.
9. Fill whites with rice; garnish with nori, chopped yolk and avocado.
10. Serve with wasabi and ginger (optional).
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