Ethnic & Regional Recipes- Japanese Sushi Eggs

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Japanese Sushi Eggs

5 cups Sushi Rice
6 cups water

Seasoning
1 cup rice vinegar
2 tablespoon salt
48 large eggs, hard cooked
3 sheets nori, chopped
2 avocados, thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)

Wash rice thoroughly. Drain and rinse until water is clear. Drain; add 6 cups water; cover and let sit 30 minutes. Bring to a boil; reduce heat and cook for 10 minutes. Turn off heat, let stand for 10 minutes. Cool rice; mix with sushi seasoning. Separate egg whites and yolks. Chop yolk and set aside. Fill whites with rice; garnish with nori, chopped yolk and avocado. Serve with wasabi and ginger, optional. Makes: 48 pieces. 2 pieces per serving

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