The use of crepe-like omelette sheets cuts the preparation time in half but delivers the same flavor as that of a traditional Japanese rolled omelette log. Try sprinkling each piece with Basic, Tomato or Curry Furikake Seasoning .
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes about 12 pieces
12 Japanese Omelette Sheets
One 4 x 7-in (10 x 18-cm) nori sheet
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice
Cut each omelette into matchstick-thin strips. Cut the sheet of nori crosswise into 12 strips.
Dip your fingertips in water and splash some across your palms. Squeeze a walnut-sized ball of the sushi rice, about 2 tablespoons, in your hand to form a neat rectangular bed of rice. Repeat to make 12 beds of rice in all.
Divide the omelette into 12 piles.
Top each bed of rice with a heap of the omelette strips. Wrap a strip of nori around each piece of rice to secure the omelette strips in place.