Egg Sushi Roll
Drizzle or dip these breakfast sushi rolls in sriracha mayo or soy sauce.
Make This Recipe
- 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
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||2 g|
|Dietary Fiber||4 g|