Sushi bowl with tamagoyaki

Ingredients for 2 servings:

• 150 g short grain rice
• ½ cucumber(s)
• 1 bell pepper(s), red
• 1 carrot(s)
• 1 avocado(s)
• 2 tbsp sesame seeds
• 5 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• some ginger powder
• 3 eggs
• 3 tbsp sake
• 1 tsp soy sauce
• 2 tsp sugar
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Rice and vegetable dish with Japanese omelette

Prepare the rice according to the package instructions. Meanwhile, wash the vegetables. Cut the bell pepper and cucumber into thin strips and slice the avocado. Peel the carrot and slice it into thin strips using a vegetable peeler. Heat a little sesame oil in a pan. Crack the eggs into a bowl and whisk. Add 3 tablespoons of sake, 1 teaspoon of soy sauce, 2 teaspoons of sugar, and a pinch of salt; mix well. Pour 1/3 of the egg mixture into the hot pan. Once the egg is set, roll it up to the middle. Pour more egg mixture into the empty space, making sure it runs under the rolled-up egg. Wait until the egg is set, then roll it up again—this time in the other direction. Pour the rest of the egg mixture into the empty space, wait until it is set, and then roll it up completely. Remove the rolled omelet from the pan and cut into slices. Set everything aside. Combine 5 tablespoons of rice vinegar, 2 tablespoons of sesame oil, and 2 tablespoons of soy sauce and season with ginger powder. Toast the sesame seeds in a pan without adding any oil. Divide the rice among bowls (e.g., cereal bowls) and garnish with the vegetables and omelet. Pour the vinegar-oil sauce mixture over the rice. Finally, sprinkle with toasted sesame seeds and serve.