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Chakin Sushi

Chakin Sushi

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
HIRO

HIRO

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!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

ait0shi
18

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
14

Bess Lyon

2/25/2008

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

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