September 26, 2025
This is a fun little Meera Sodha recipe that we'd never think to compose ourselves, but we love on sight! So much so that we repeated it one night later with our remaining eggs, and again perhaps a month after that. The hook is the mirin-sweetened omelette roll. It's teamed with sushi rice, quick-pickled carrots and wasabi mayo.
We've made some minor adjustments. We prefer less rice in the ratio and sprinkle a little shichimi togarashi over it for extra spice. We add a scoop of microwaved edamame for some extra greens and a novel texture. That's it! If there's a downside, it's that this meal isn't particularly leftover or lunchbox friendly. But it's a level of effort that we're willing to make on a weeknight, and it feels like a treat.
Omelette roll sushi rice bowl
(slightly adapted from a recipe by Meera Sodha in The Guardian)
200g sushi rice (this was too much for us, and we reduced by a third the second time)
2 teaspoons salt
1/2 cup sushi rice vinegar, or 1 tablespoon caster sugar dissolved in 1/2 cup rice vinegar
1 large carrot, peeled and cut into matchsticks
1-2 teaspoons wasabi paste
3 tablespoons mayonnaise
1 cup frozen edamame
6 medium eggs
1 tablespoon mirin
1 1/2 tablespoons tamari
2 1/2 tablespoons sesame oil
shichimi togarashi
1/2 teaspoon black sesame seeds
Place the rice in a saucepan and cover it with 280ml water. Bring it all to the boil, cover it with a lid, turn down the heat to low and cook for a further 10 minutes. Turn off the heat but keep the lid on for another 10 minutes.
In a small bowl, stir together half of the salt and half of the sushi rice vinegar. Set it aside.
Place the carrot matchsticks in a medium bowl, pour over the remaining sushi rice vinegar and salt. Stir it all together and set it aside.
In a small bowl, mix together the wasabi paste and mayonnaise. Set it aside too.
Place the edamame in a microwave-safe bowl and cover them generously in water. Microwave for 2 minutes, until hot, and set aside.
Now, the main event. Crack the eggs into a medium bowl and beat them well. Add the mirin, tamari, and half a tablespoon of sesame oil. Set a frypan over medium heat and add a tablespoon of the sesame oil. When it's hot, pour in half of the egg mixture and cook until golden on the bottom and just barely set on top. You can take the omelette out now, or flip it to fully set the other side if you prefer. When the omelette is done, transfer it to a plate and repeat with the remaining sesame oil and egg mixture.
To serve, divide the rice between two shallow bowls and sprinkle it with shichimi togarashi. Roll up each omelette, slice them into inch-thick spirals and arrange them next to the rice. Add the edamame and pickled carrot to the bowl, then spoon in the wasabi mayonnaise and sprinkle it with black sesame seeds.
