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Chakin Zushi (Sushi Rice Wrapped in Thin Omelet)
Makes 4 (serves 2) · About 1 hr 30 min (50 min of this is just waiting for the rice to soak and cook)
Sushi rice mixed with sesame seeds and sweet pickled ginger, wrapped in a thin omelet and tied closed with mitsuba. For guests or celebrations.
① Cook the rice→② Make 4 thin omelets→③ Boil the mitsuba→④ Make sushi rice with mix-ins→⑤ Wrap and tie
What to buy
Eggs & vegetables
Rice, dry goods & seasonings
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How to make it
1
Cook the rice with a little less water
- Wash 1 go of rice in a bowl 2–3 times, changing the water
- Put it in the rice cooker pot, add water up to the 1-go line, then take out 1 tbsp of water
- Let sit 30 minutes, then cook on the regular setting (or the 'sushi rice' setting if there is one)
How to tell it's doneThe rice cooker beeps when done. While it cooks, go ahead with steps 2 and 3.
2
Make 4 thin omelets
- In a small bowl, mix 1 tsp potato starch with 2 tsp water
- Put 3 eggs, 1 tsp sugar, a pinch of salt and the starch water in a bowl, and mix well with chopsticks as if cutting through the whites (the starch makes it tear less easily)
- In a frying pan about 20 cm wide, spread a thin layer of vegetable oil with a paper towel and heat over low heat
- Pour in 1/4 of the egg mix and tilt the pan to spread it into a circle
- When the top starts to look dry, slide chopsticks in from the edge and flip it, cook 10 seconds, and take it out. Make 4 the same way
How to tell it's doneWhen you touch the top, no egg sticks to your finger, and it's set and light yellow all over.
Be carefulThe potato starch sinks to the bottom, so mix the egg again before each one. If the heat is too high, it burns and tears easily.
3
Quickly boil the mitsuba
- Bring 500 ml water to a boil in a small pot
- Add 4 mitsuba stems and lift them out with chopsticks after just 5 seconds
- Cool them in the bowl of hand-wetting water and pat dry with paper towels
How to tell it's doneThe stems are still green, soft and bendy, and don't break when wrapped around your finger.
4
Make sushi rice with mix-ins
- Lightly squeeze the liquid from 15 g sweet pickled ginger and mince it on the cutting board
- Mix 2 tbsp vinegar, 1 tbsp sugar and 1/2 tsp salt well in a small bowl to make sushi vinegar
- Move all the freshly cooked rice to a bowl, pour the sushi vinegar around over it, and mix with a rice paddle in cutting motions
- Add the ginger and 1 tbsp toasted white sesame seeds, mix, and cool while fanning with the hand fan
How to tell it's doneIt's slightly warm, and the ginger and sesame are spread all through. Divide into 4, wet your hands with water, and lightly shape each into a ball.
5
Wrap in the thin omelets and tie
- Spread out 1 thin omelet with the nicer, less browned side down
- Put 1 ball of sushi rice in the middle
- Gather the edges of the omelet little by little from all around to wrap the rice, collect the folds at the top, and pinch them closed
- Wrap 1 mitsuba stem around the pinched part and tie it in a bow or a single knot. Trim the long ends with kitchen scissors
- Make 4 in total and arrange on a plate
ReadyThe folded top is tied shut with mitsuba, and you can't see the rice even when you lift it. Eat the same day.
Be carefulMitsuba breaks if you pull it hard. Tie gently.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The thin omelet tearsThe starch in the egg mix had sunk, or the heat was too high. Next time, mix again each time and cook over low heat. Fold any torn parts inside when wrapping.
The omelet is too small to wrapThe rice ball was too big. Take off a little rice and shape it again.
The mitsuba breaksYou used it without boiling, or boiled it too long. Boil just 5 seconds and cool.
The sushi rice falls apartThe rice got cold and hard. Wet your hands when shaping, and press gently as if squeezing.
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