Eggroll Sushi

Prep Time: 10
Cook Time: 15
Yield: 16

Recipe by: Kay Liu

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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Ingredients

3 Large Eggland's Best Eggs

2 cup cooked Jasmine rice

1 canned tuna

1 tbsp sesame oil

1 cup shredded mozzarella

1 tbsp toasted sesame seeds

Salt and pepper

3 seaweed sheets

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Preparation

In a bowl, whisk the eggs, season with salt and pepper, and set aside.
Cut the seaweed sheets into 3-4 inch long thin strips
In a large bowl, combine the cooked sushi rice, tuna, sesame oil, shredded mozzarella, and toasted sesame seeds. Mix thoroughly until well combined.
Shape the rice mixture into 1-inch small cylinder-shaped rolls.
Heat a nonstick pan over medium heat and coat it with a light spray of oil.
Lay the thin seaweed strips on the pan, then drizzle the whisked egg along the seaweed using a spoon.
Place the rice roll on top of the cooked egg and carefully wrap the egg around it.
Cook for an additional minute, then remove from the pan.

Nutrition

Information per Serving
Serving Size	16
Calories	169
Fat	10.4g
Saturated Fat	1.7g
Cholesterol	3mg
Sodium	18mg
Carbohydrates	15.6g
Dietary Fiber	3g
Protein	4.8g