Chakin Sushi

Chakin Sushi

2
HIRO 11

"This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!"

Ingredients 55 m {{adjustedServings}} servings 218 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable 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.
  3. Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
  4. To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.
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Reviews 2

  1. 2 Ratings

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ait0shi
9/2/2008

This reminds me of a dish that I used to eat in Japan. And its real good. If you wanna try something new, this is it. Thank you so much for sharing the recipe.

Bess Lyon
2/25/2008

Yum! this was a tasty recipe, they went fast... thanks for sharing!