Egg Sushi Roll

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Egg Sushi Roll
Prep Time
10 min
Cook Time
10 min
Yield
2 servings
Recipe by: Honest Cooking

Drizzle or dip these breakfast sushi rolls in sriracha mayo or soy sauce.

Ingredients

  • 1 cup prepared sushi rice seasoned with rice wine vinegar
  • 2 Eggland’s Best eggs (large)
  • Pinch of sugar
  • Pinch of salt
  • 1 tablespoon oil
  • 1 avocado, sliced or mango
  • ½ of a cucumber, cut into long, ¼ wide strips
  • 1 carrot, cut into long, ¼ wide strips

To serve (optional) - 

  • Sriracha mayo
  • Soy sauce
  • Pickled ginger
  • wasabi

 

Nutrition

Serving Size
1
Calories
330
Fat
12 g
  Saturated Fat
2 g
Cholesterol
175 mg
Sodium
162 mg
Carbohydrates
50 g
Dietary Fiber
4 g
Protein
10 g
Preparation

Heat a non-stick pan over medium heat.

Whisk the eggs together with the sugar and salt.

Add oil to the heated pan and swirl to coat the pan.

Add half of the egg mixture to the pan. Tilt the pan to coat the bottom with the egg. Once it begins to set, roll up the egg onto itself and let sit in the pan, rolled up, for a minute more.

Repeat with other half of the egg mixture.

Cut the egg rolls (tomago) into slices.

Lay the nori sheet on the mat, add a thin layer of rice and the fillings, including the egg.

Roll, pressing down firmly as you do, so that the roll sticks together.

Using  a sharp knife, cut into slices and enjoy with sriracha mayo or soy sauce.

Filed Under: Breakfast and Brunch, Main Course, Vegetarian, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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