for 4 people

To cook the rice

500 g	sushi rice
7 dl	water
1 tsp	salt

Eggs

8	fresh eggs
	water, boiling

Gochujang sauce

60 g	butter
2	garlic cloves, finely chopped
4 tbsp	water
2 tbsp	Gochujang paste (chili paste)
2 tbsp	maple syrup
2 tbsp	soy sauce
1 ½ tsp	rice vinegar
1 tsp	sesame oil

To serve

1	spring onion incl. green part, finely chopped
8	Nori chips , torn into small pieces
½ tbsp	sesame seeds

How it's done

To cook the rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice to the pan with the water and salt, leave to absorb for approx. 15 mins. Bring to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.

Eggs

Boil the eggs in simmering water for approx. 6 mins., rinse in cold water, then peel.

Gochujang sauce

Heat the butter in a pan. Add the garlic, sauté for approx. 2 mins. Add the Gochujang paste and all the other ingredients up to and including the sesame oil, mix, bring to the boil. Reduce the heat, add the eggs, mix, heat gently.

To serve

Plate up the rice, place the eggs on top, drizzle with the Gochujang sauce. Top with the spring onions, nori chips and sesame seeds.

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