9 INGREDIENTS • 8 STEPS • 25MINS

Japanese Eggroll Sushi

Name: Japanese Eggroll Sushi
Total time: PT1500.0S
Yield: 16
Ingredients: 3 Egg; 2 cup Jasmine Rice; 1 Canned Tuna; 1 tablespoon Sesame Oil; 1 cup Shredded Mozzarella Cheese; 1 tablespoon Toasted White Sesame Seeds; to taste Salt; to taste Ground Black Pepper; 3 Nori Sheet

Recipe

Eggroll sushi includes rice roll wrapped in a thin layer of egg. The rice is combined with high-protein tuna and cheese, creating a nutritious and tasty filling. The egg wrap adds a vibrant color, while the seaweed strip provides a finishing touch.

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Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

25MINS

Total Time

$0.56

Cost Per Serving

Ingredients

Servings

us / metric

Cooking Instructions

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step 1

In a bowl, whisk the Eggland's Best Classic White Eggs (3), season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste) and set aside.

step 2

Cut the Nori Sheets (3) into 3-4 inch long thin strips.

step 3

In a large bowl, combine the cooked Jasmine Rice (2 cups), Canned Tuna (1), Sesame Oil (1 Tbsp), Shredded Mozzarella Cheese (1 cup) and Toasted White Sesame Seeds (1 Tbsp). Mix thoroughly until well combined.

step 4

Shape the rice mixture into 1-inch small cylinder-shaped rolls.

step 5

Heat a nonstick pan over medium heat and coat it with a light spray of oil.

step 6

Lay the thin seaweed strips on the pan, then drizzle the whisked egg along the seaweed using a spoon.

step 7

Place the rice roll on top of the cooked egg and carefully wrap the egg around it.

step 8

Cook for an additional minute, then remove from the pan.