Preparation
- 1
First things first, cook your sushi rice according to the package instructions. A common ratio is one part rice to two parts water. Once cooked, let it cool slightly.
- 2
While the rice cools, prepare your seasoning mix. In a small bowl, combine the rice vinegar, brown sugar, and a pinch of salt. Stir until the sugar and salt are fully dissolved. Once the rice is slightly cooled, gently fold this seasoning mix into the rice.
- 3
Bring a small pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a perfect soft boil. Once done, immediately transfer them to an ice bath to stop the cooking. Peel them carefully when cool enough to handle.
7 min - 4
Mince the garlic clove. For the vegetables, cut the cucumber and cherry tomatoes into small cubes. Thinly slice the spring onions. Use a vegetable peeler to create long, thin strips from the carrots.