Surimi Onigirazu

Ingredients

4 servings

• 7 nori sheets
• 12 Le Moelleux Fleury Michon surimi sticks
• 1/2 avocado
• 1/2 bell pepper
• lettuce (sucrine/little gem)
• 3 eggs
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 pinch of salt
• 240 g sushi rice
• 4 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 large pinch of salt

Steps

1. 1

   Mix the rice vinegar, sugar, and salt. Heat the mixture for a few seconds in the microwave to help the sugar and salt dissolve. Set aside.

2. 2

   Put your rice in a colander and rinse it with water, letting it soak several times until the water is less white (at least 4 rinses). Let it drain for 20-30 minutes.

3. 3

   Place it in a saucepan with 50 cl of water and turn the heat to medium. Let it cook covered for 5 minutes after boiling, then continue steaming for 10 minutes.

4. 4

   Add the rice vinegar and mix gently so as not to crush the rice grains. Set aside.

5. 5

   Beat the eggs for an omelet with 1/2 tsp soy sauce, 1/2 tsp sugar, and the salt. Pour a small amount of egg into a pan, roll it, push it to one side of the pan, and repeat until the eggs are used up. Cut into 1 cm slices. Cut the bell pepper and avocado into strips.

6. 6

   Place a piece of plastic wrap on your work surface, then 1 sheet of nori. Add 1 tbsp of rice, the shredded Le Moelleux Fleury Michon surimi sticks, bell pepper, avocado, lettuce, and more rice. Close the nori sheet and wrap it tightly in the plastic film to form a ball.

7. 7

   Unwrap and cut the ball in half and enjoy. Bon appétit!