The more time it cooks for, the better it tastes. This spaghetti sauce is loaded with veggies, Italian sausage, ground meat, and Italian herbs. It has a lot of taste and works well with lasagna.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 pieces |
Ingredients
- 1 cup sushi rice, or Japanese short-grain white rice
- 3 eggs, beaten
- ¼ 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 536 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This reminds me of a dish that I used to eat in Japan. And its real good. If you wanna try something new, this is it. Thank you so much for sharing the recipe.
Yum! this was a tasty recipe, they went fast… thanks for sharing!