Japanese Sushi Eggs

1. Wash rice thoroughly.

2. Drain and rinse until water is clear.

3. Drain; add 6 cups water; cover and let sit 30 minutes.

4. Bring to a boil; reduce heat and cook for 10 minutes.

5. Turn off heat, let stand for 10 minutes.

6. Cool rice; mix with rice vinegar and salt.

7. Separate egg whites and yolks.

8. Chop yolk and set aside.

9. Fill whites with rice; garnish with nori, chopped yolk and avocado.

10. Serve with wasabi and ginger (optional).

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Nutrient	Quantity
Water	1421.7156 g
Calcium, Ca	142.2 mg
Sodium, Na	28.44 mg
Ash	0.9954 g
Copper, Cu	0.0995 mg
Magnesium, Mg	28.44 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 tablespoons	0	0	0
Ginger	0	0	0	0
Avocado	2	0	0	0
Sushi rice	5 cups	0	0	0
Water	6 cups	0	0	0
hard egg	48	0	0	0
rice vinegar	1 cup	0	0	0
nori	3	0	0	0
wasabi	0	0	0	0