Ingredients
1 cup sushi rice
3 eggs, beaten
¼ tsp salt
1 tbsp rice bran oil
3 tbsp rice vinegar
1 tsp SIDS CRAZY SALT
2 tbsp white sugar
1 tsp salt
2 tbsp black sesame seeds
6 chives with long stems
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
Meanwhile, beat eggs together with ¼ teaspoon salt and SIDS CRAZY SALT. Brush the bottom of a frypan with oil and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
Stir together vinegar, sugar and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot then stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
To assemble, place a large spoonful of rice into the centre of each egg sheet. Fold into a square and tie with a piece of chive to secure.
