Chakin Sushi Recipe
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Chakin Sushi

By: 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!"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 207 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 pieces
 

Ingredients

  • 1 cup sushi rice, or Japanese short-grain white rice
  • 3 eggs, beaten
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons black sesame seeds
  • 6 sprigs Italian parsley with long stems

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 220 | Total Fat: 6.8g | Cholesterol: 106mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2008 by ait0shi 
This reminds me of a dish that I used to eat in Japan. And its real good. If you wanna try... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by Bess Lyon 
Yum! this was a tasty recipe, they went fast... thanks for sharing! MORE

 
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