Cơm cuộn

Tight rice rolls where crunchy cucumber and carrots meet soft omelet strips. The rice must be glossy, slightly sticky, and fragrant with sesame oil.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 428
• Protein: 16 g
• Carbs: 68 g
• Fat: 10 g

Ingredients

• 300 g White rice ( cooked )
• 400 ml Mineral water ( for cooking )
• 4 piece nori seaweed ( whole sheets )
• 2 piece Egg ( as an omelet )
• 100 g Ham ( in sticks )
• 1 piece Carrot ( julienned )
• 1 piece Cucumber ( in sticks without seeds )
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp White sugar
• 1 pinch Gray sea salt

Instructions

1. Preparing the rice

   Rinse the white rice in cold water until the water runs clear. Cook with mineral water. Once cooked, the grains should be tender but intact, not mushy.

2. Seasoning

   In a bowl, mix rice vinegar, white sugar, and a pinch of grey sea salt. Gently fold this mixture into the warm rice along with the sesame oil. The rice should become glossy.

3. Preparing the filling

   Beat the eggs and cook a thin omelet. Slice into long strips. Cut the carrot, cucumber, and ham into uniform matchsticks of the same length. The vegetables must be precisely cut.

4. Rolling

   Place a nori sheet on a mat. Spread a thin layer of rice, leaving 2 cm at the top. Place the filling in the center. Roll tightly so the roll is compact and stays together.

5. Slicing

   Moisten the blade of a very sharp knife. Cut into 2 cm sections. The cut must be clean, without crushing the rice.

Chef's tips

• Moisten your hands with vinegar water to handle the rice without it sticking to your fingers.
• Don't overfill the rolls, or they will burst when you try to tighten them.
• The omelet should be completely cold before slicing to get clean edges.

Storage

Eat immediately. The rice will harden if refrigerated.