Sushi in an omelette
4 servings
15 minutes
Sushi in an omelet is an unusual combination of Japanese and European cuisines, creating a delicate and vibrant dish. The airy omelet becomes an elegant shell for rice, juicy salmon, and fresh vegetables, while thin green onion feathers add a refined touch. The light sweetness of the egg mixture complements the salty notes of the fish, creating a harmony of flavors. This dish is perfect for both festive tables and light dinners, delighting with its sophisticated appearance and balanced taste.
1
In a bowl, lightly beat the eggs with sugar, salt, and corn flour. Heat vegetable oil in a pan. Pour in 1/4 of the egg mixture. Fry for 30 seconds, then flip the omelet to the other side and fry for another 30 seconds. Transfer to a plate. Prepare 3 more omelets in the same way. Let them cool.
- Chicken egg (large): 3 pieces
- Sugar: 1 teaspoon
- Salt: to taste
- Cornmeal: 1 teaspoon
- Vegetable oil: to taste
2
Place 1/4 of rice, sliced bell pepper, chopped onion, watercress, and diced salmon in the center of each omelet. Fold the omelet into an envelope.
- Rice: 100 g
- Sweet pepper (capsicum): 0.5 piece
- Spring onion: 0.5 bunch
- Garden cress: to taste
- Lightly salted salmon: 75 g
3
Wrap the envelopes with thin onion feathers.
- Spring onion: 0.5 bunch
