Get ready to elevate your sushi game with my Egg Roll Sushi recipe! Made with thinly prepared sushi-style omelet wraps and fresh vegetables, this dish offers a delightful twist on traditional sushi! With its simplicity and delicious flavors, it’s the perfect recipe to try for a satisfying sushi meal right at home!
Table of Contents
Why I Love This Recipe
I’m absolutely thrilled about my Egg Roll Sushi recipe for its ingenious twist on traditional sushi, featuring my sushi style Sweet Japanese Eggs wrapped around fresh vegetables, no sushi rice required! Inspired by Japanese cuisine, I developed this dish to offer a delightful balance of savory and sweet flavors, enhanced by the satisfying umami taste from the dashi! It’s my own original sushi creation, just like my very popular and well-received Lobster Sushi Rolls and Cucumber Wrapped Philly Roll recipes!
It’s perfect for anyone craving a clean and healthy meal rich in protein, and with its simplicity, it’s a breeze to make sushi right in the comfort of your own kitchen. Trust me, once you try this recipe, you’ll be eager to dive in and experience the deliciousness for yourself!
Ingredients
Ingredients
- Eggs – beaten.
- Dashi –Â fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.Â
- Sweetener – use your preferred sweetener.
- Carrot – peeled and cut into sticks.
- Persian Cucumber – use any type of crunchy cucumber.
- Avocado – a ripe avocado tastes best for maximum creaminess.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Directions
Step 1 In a bowl, whisk together the eggs, Dashi and sweetener and Japanese sake.
🌀 Mixing Pro Tip
For fluffy eggs, utilize a Hand Mixer to incorporate air into the egg mixture. This technique enhances the texture of the eggs, resulting in a lighter and fluffier consistency.
Step 2 Next, pour the egg mixture into a heated and oiled pan over low heat, swiveling the pan to create a thin, even layer. Once the egg is no longer runny, add the prepared vegetables and carefully roll one side over, then the other, to form a roll.
🍳 Wrapping Pro Tip
To wrap the egg blanket neatly around the vegetables, Avoid Overstuffing the filling. Overfilling makes it difficult to wrap the sushi rolls smoothly.
Step 3 Chop into smaller rolls and serve with soy sauce dipping sauce.
🍣 Garnishing Pro Tip
Add a finishing touch by garnishing the sushi rolls with Sesame Seeds for an extra pop of flavor and visual appeal.
Pairing Recommendations
Serve the Egg Roll Sushi alongside other sushi rolls like the Cream Cheese California Roll or Soy Paper Spicy Tuna Rolls for a varied sushi experience. Additionally, consider pairing it with Garlic Truffle Edamame for flavorful sides or a warm bowl of Tofu Miso Soup.
Frequently Asked Questions
How can I ensure that the tamago eggs are cooked perfectly for wrapping?
To ensure the tamago eggs are cooked perfectly for wrapping, cook them until they are no longer runny.
Can I freeze the sushi rolls for later consumption, and if yes, what's the recommended method for reheating?
It's best to make the sushi rolls fresh rather than freezing them for later consumption.
Storage Tips
To store leftovers, use an airtight container and place them in the refrigerator. Leftovers can be safely stored in the fridge for 1-2 days.
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Watch How To Make It
Egg Roll Sushi
Ingredients
- 2 Egg Eggs
- 2 tbsp Dashi you can sub with 1/8 tsp hondashi
- 1 tsp Japanese Sake
- 1/2 tbsp Sweetener your preferred sweetener
- 1/8 Whole Carrot
- 1/8 Whole Persian Cucumber
- 1/4 Whole Avocado
- 1 tbsp Soy Sauce optional for dipping
Instructions
- Gather all the ingredients.
- Prepare 2 tbsp of dashi and set aside. Note - you can replace this with water only, but you will miss out on the umami taste.
- Slice cucumbers, carrots and avocados.
- In a mixing bowl, crack eggs, mix in dashi , sweetener and Japanese sake. Combine well and set aside.
- Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after, slowly pour egg mix into the skillet and cook for 4-5 minutes until eggs are no longer runny.
- Add sticks of cucumbers, carrots and avocados placed horizontally on the bottom half of the eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.
- Cut the eggs into 4 pieces and transfer to serving plate. Enjoy as-is or with optional dipping soy sauce with wasabi.
Nutrition
*Values Based Per Serving