Tamagoyaki with rice and pickled cucumber

Ingredients

For 1 serving

• Eggs2
• Tamari1 teaspoon
• Sugar1 teaspoon
• Sunflower oil1 teaspoon
• Sushi rice50 g
• Cucumber80 g
• Rice vinegar1 tablespoon

Contains: eggs, soy

Method

1. Rinse the sushi rice under cold water until it runs almost clear; put it in a small pan with about one and a half times its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes, until the water is absorbed; let it rest covered.
2. Meanwhile wash the cucumber, slice it very thinly and put it in a small bowl with the rice vinegar and a pinch of the sugar; leave it to marinate until serving.
3. Beat the eggs with the tamari and the rest of the sugar, without making them frothy, until the sugar dissolves.
4. Heat a small non-stick pan over medium-low heat and grease it with a little sunflower oil using a piece of kitchen paper; pour in a third of the egg, spread it out and cook for 1 minute, until almost set, then roll it towards you with a spatula.
5. Push the roll to the far side, grease again, pour in another third of the egg, lifting the roll so the liquid runs underneath, and roll again; repeat with the rest.
6. Transfer the omelette to a board, let it rest for 2 minutes to firm up, cut it into thick slices and serve with the rice and the drained cucumber.