Egg Roll Sushi

Elevate your sushi game with my Egg Roll Sushi recipe! This innovative twist on traditional sushi features tamago eggs wrapped around fresh vegetables, creating a delightful fusion of flavors. Perfect for sushi enthusiasts and those seeking a unique culinary experience.

Course Appetizer

Cuisine Asian Fusion

Keyword egg roll sushi, tamago roll sushi

Prep Time 5

Cook Time 5

Total Time 10

Servings rolls

Calories 180kcal

Ingredients

2 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.

Video

Nutrition