Nishokudon

Instructions

1. Let's start off with cutting the avocado into tiny cubes and putting them into a bowl. Pour soy sauce over it until all the cubes are well coated but there is no puddle in the bottom (about 1.5tbsp to 2 tbsp soy sauce. Adding too much soy sauce will make your avocados too salty). Put this bowl in the refrigerator.
2. Now let's take 200g of soaked (about 30mins) Japanese rice in a sauce pan and pour in 400g of water (If you are using other types of short grain rice add about 1tsp of soy sauce to the rice and water mixture). Drop in the 8g of kombu to the sauce pan and place the pan on medium-high heat.
3. After most of the water evaporates (you can see a little water bubbling on the top), about 10-15mins, turn the heat to low and cover the sauce pan with a lid. After about 8-10mins your rice is ready.
4. The above two steps are to prepare rice without a rice cooker. If you have cooker then follow the instructions mentioned by the rice cooker brand for preparing rice.
5. Take a small cup. Add in 30g rice vinegar and into it dissolve 1 tbsp sugar and 1 tsp salt to get sushi vinegar. Once dissolved pour this mixture on your beautiful steaming cooked rice. Please please mix the sushi vinegar and rice in a cutting method style to avoid breaking of rice grains. Place the sushi rice in the fridge to cool it down.
6. To prepare scrambled eggs, crack open 4 eggs in the bowl and add 8 drops of lemon to it. Beat the mixture well. Add 4 pinches of salt to get that ZING 🤤 and beat again.
7. Put the pan on low heat. Once hot, add in 15g butter, 1 tsp sesame oil and the beaten eggs. Scramble the eggs until they are firm and hard.
8. Now it's time to plate this bad boy! To a deep bowl add in your cold sushi rice. Take your beautifully marinated avocados and place them on the left half side of your bowl. On the right half side add your scrambled eggs and pour 1 tbsp of teriyaki sauce over the eggs only. Cut the seaweed into thin strips and place it in the center of the bowl. Sprinkle some toasted sesame seeds on the top.
9. And there you have it…Nishokudon!
10. (Tip: We love eating this dish cold. Something about cold sushi rice, avocados and warm eggs makes it the perfect flavour bomb in your mouth! )