Tamago Sushi

(Serves 4)

2 eggs, lightly beaten 1 cup sushi rice (see recipe) 1 scallion, thinly sliced on the diagonal Vegetable oil for frying Soy sauce for dipping

Heat a few drops of oil in a small frying pan. Pour about 1/8 cup of the beaten egg into the pan. Gently rotate the pan to coat the bottom with the egg to form a 4? paper-thin, round omelet. Fry for about 1 minute, until egg is golden brown on the bottom. Using a spatula, carefully turn the omelet over and brown lightly on the other side. Remove from the pan and set aside. Repeat with the remaining egg to form 4 thin omelets.

Using your hands, scoop up about a tablespoon of sushi rice and form into an oval. Place the rice in the center of an egg omelet. Fold in the left and right sides, and roll to form a small pouch around the rice. Garnish with scallion slices. Repeat with the remaining omelets. Serve with soy sauce.

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