Chakin Sushi

• 1 cup sushi rice, or Japanese short-grain white rice
• 3 eggs, beaten
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons black sesame seeds
• 6 sprigs Italian parsley with long stems

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
2. Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
3. Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
4. To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

rice, eggs, salt, vegetable oil, rice vinegar, white sugar, salt, black sesame seeds, parsley

Taken from www.allrecipes.com/recipe/139030/chakin-sushi/ (may not work)