Recipe

Eggroll Sushi

Name: Eggroll Sushi
Total time: 30 min
Yield: 15-17 sushis
Ingredients: Sushi rice (or preferred rice), cooked 1 cup; Canned tuna, drained 1; Kadoya roasted sesame oil 1-2 tablespoons; Roasted sesame seeds 1 tablespoon; Shredded mozzarella 1 cup; Seaweed 3 sheets; Eggs 3; Salt and pepper To taste

30 min
Calories 1250 kcal

*Calories are for one serving.

Ingredients (15-17 sushis)

Sushi rice (or preferred rice), cooked	1 cup
Canned tuna, drained	1
Kadoya roasted sesame oil	1-2 tablespoons
Roasted sesame seeds	1 tablespoon
Shredded mozzarella	1 cup
Seaweed	3 sheets
Eggs	3
Salt and pepper	To taste

Directions (30 min)

In a bowl, whisk the eggs and season lightly with salt and pepper. Set aside.
Cut the seaweed sheets into thin strips, about 3–4 inches (approx. 8-10cm) long.
In a large bowl, combine the cooked rice, tuna, Kadoya roasted sesame oil, shredded mozzarella, and roasted sesame seeds. Mix until evenly combined.
Shape the mixture into small, 1-inch cylinder-shaped rolls.
Heat a nonstick pan over medium heat and lightly coat with oil.
Place the seaweed strips in the pan, then spoon a small amount of the whisked egg over each strip.
Cook for 1–2 minutes, until the egg is just set.
Place a rice roll on top of the cooked egg and gently wrap the egg around it.
Cook for another minute, then remove from the pan and repeat with remaining rolls.