Description
Adorable layered rice and egg squares topped with grated veggies—soft, savory, and full of charm!
Ingredients
Scale
- 2 cups cooked sushi rice
- 3 large eggs
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 small carrot, finely grated (for garnish)
- Optional: Nori cutouts for faces or decorations
- A few parsley or green onion bits for detail
Instructions
- Cook sushi rice and season with rice vinegar, sugar, and salt; let cool slightly.
- Whisk eggs and cook in a small square pan to make a thin omelet layer; let cool.
- In a small dish or mold, press a layer of egg at the bottom, then rice on top.
- Smooth the surface and refrigerate for 10–15 minutes to set.
- Cut into neat squares.
- Garnish each with grated carrot flowers and small herb pieces.
- (Optional) Add cute nori faces for fun presentation.
Notes
- Ensure the rice is slightly warm when mixing with vinegar for better absorption.
- Use a non-stick pan for cooking the omelet to prevent sticking.
- Feel free to customize the garnishes based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg