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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Tamago sushi
Contributed by: Kevin Roberts
  • 2 cups cooked sushi rice
  • 1 tamago (sweet omelette)
  • 1 or 2 sheets seaweed
With wet hands, pat sushi rice into firm patties about 13�4 inches long, 11�4 inch wide and 3�4 inch thick (fitting easily into the palm of the hand).
Cut tamago (sweet omelette) into strips about 11�2 inches by 1�4 inch. With clean scissors, cut seaweed into strips about 11�2 inches long by 1�2 inch wide. Add water to the seaweed strips to make them more durable.
Smear a (very) little wasabi over the top of the rice and lay down a strip of tamago. Put a strip of seaweed crossways over the center to hold it all together.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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