*For salmon sushi roll – palm sized piece of sushi salmon or salmon that has been frozen for a minimum of 30 days
**For tamago sushi – 6 eggs.
Cook brown rice in rice cooker or saucepan. Whisk together apple cider vinegar, honey and salt in a non-metal bowl and set aside. Dampen your glass or ceramic baking dish. When rice is ready, mix with the vinegar/honey in the baking dish and let cool. Do not refrigerate, just let it cool down on the counter.
Cut the salmon into thick sushi strips. Cut sheets of nori in half. Have a bowl of warm water with a touch of vinegar added to clean rice off of your fingers. Take a sheet of nori and place the shiny side of the nori down on the sushi mat. Spread the rice onto the nori sheet. You should still be able to see some of the nori between the rice grains. Then place your salmon across the center. Roll by grasping mat by front edge, firmly to enclose the fish. Roll again to enclose completely. Cut roll into six even pieces.
TAMAGO (Japanese Omelette) Dog Sushi
Prepare the nori seaweed by cutting into 1/2 inch (13 mm) strips on the long side of the sheet.
In a medium-mixing bowl, combine 6 eggs, and a tablespoon of honey. Add a pinch of salt and stir.Lightly oil a pan and heat over medium low heat. Now take a ladle with about half of the omelette mix and evenly pour onto the hot fry pan. After about a minute or when the upper surface starts to harden take a spatula and loosen one side of the omelette and gently fold over making a 1 1/2 inch (38 mm) roll. Fold it over once then again and again till it reaches the other side of the pan.Take a ladle and pour a little more egg mix onto the pan next to the rolled omelette. Pour a thin layer about 1/16 inch (1 1/2mm). Let it sizzle till its visibly hard or the under side is slightly browned. Lift the roll so that some of the mix gets under the roll spreading the mixture thin.Take the roll on the side and start flipping it onto the flat cooked egg mixture. Add to the rolled omelette, making it slightly larger. Next, pour egg mix to the other side and repeat the steps. Pour, cook, roll the same egg bundle over the part that is flat in the pan adding to the snow balling roll. Back and forth across the pan. Repeat these steps untill all the omelette mixture is used. Next, remove the omelette out of the pan and onto a cutting board. Take a knife and cut into 1/4 inch (6.35mm) to 1/2 inch (12.7mm). Take a slice across your fingers of the left hand if you’re right handed. With your right hand, place a small oval of rice on top. Shape the rice oval and press slightly, in the middle, with your thumb to hold in place. Wrap a strip of nori around the nigiri to finish it.
Note: This recipe is not meant to replace a balanced diet for your dog. It is advisable to consult with a canine nutritionist or vet before feeding any new foods to your dog.