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Sushi Egg Rolls

Ingredients
  Shrimp tempura 75 Gram (shrimp coated with tempura batter and deep fried)
  Cucumber 15 Gram, cut into strips
  Cream cheese 20 Gram, cut into strips
  Unagi sauce 1 Teaspoon
For sushi rice base
  Sushi rice 1 Cup (16 tbs), cooked, drained
  Nori sheet 1
For egg wrap
  Egg 1
  Brown sugar 1⁄2 Teaspoon
Directions

GETTING READY
1. Prepare sushi rice base.
2. Prepare egg wrap like an omelet.

MAKING
3. On sushi rice base, lay shrimp tempura, cucumber, and cream cheese.
4. Drizzle unagi sauce on it.
5. Hold the bamboo mat, and roll to cover everything, as shown in the video. Roll firmly, but gently , just to bring everything together. Do not smash.
6. Once done, open the bamboo mat, and remove the plastic wrap.
7. Place sushi on egg wrap, and roll it over.
8. Again place a fresh saran wrap and bamboo mat on top of sushi. Squeeze to bring it together.
9. Remove mat, and cut it into slices. Wipe your sushi knife each time between cuts.

SERVING
10. Serve egg roll with spicy sauce.

TIPS
Dip your towel in rice vinegar and water mixture, and then wipe knife on it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Preparation Time: 
35 Minutes
Servings: 
2

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