Sushi roll with eggs, salmon, avocado and strawberries
- Prep time: 15 min
- Makes: 1 roll of 5 pieces
- Cook time: 8-10 min
|1 tbsp / 15 ml||Vegetable Oil|
|1 and 1/2 cup / 375 ml||EGG Creations! - Fat Free Cheese & Chive|
|1||Nori roasted seaweed sheet|
|1 cup / 250 ml||cooked and cooled sushi rice|
|3/4 cup / 180 ml||finely chopped leaf lettuce|
|50 g||small, thinly sliced fresh raw salmon or smoked salmon|
|1 tbsp / 15 ml||chopped green onion|
|1/4 cup / 60 ml||spicy mayonnaise (or mayo mixed with sriracha sauce to taste)|
|1||julienned Lebanese cucumber|
|5||sliced small strawberries|
In a large nonstick skillet, heat vegetable oil.
Add the egg mixture and cook slowly, covered, for 8 to 10 minutes until the egg is set (firm).
Place the omelette on parchment paper.
On a work surface, place the seaweed sheet. Spread the rice over the seaweed sheet close to the edges.
Then place the seaweed sheet with the rice on top of the omelette. Trim the omelette to fit size of the seaweed sheet.
Garnish the rice with lettuce, salmon slice, green onion, spicy mayonnaise, avocado, cucumber and strawberry pieces.
Use the parchment paper to roll up the omelette and fillings to create the sushi roll.
Slice the roll into 1-inch slices.
Place the rolls on a plate. Serve with pickled ginger, remaining spicy mayonnaise and soy sauce.
Garnish with sesame seeds.
Egg Creations Fat Free Cheese & Chive
Our perfectly balanced blend of cheese and chives.Learn More