No-rice sushi rolls
Photo by Tamara West
This is a good weekday lunch for sushi lovers who can’t or prefer not to eat too much white rice.
- Beat 2 eggs with a little salt and fry in a large non-stick frying pan with a little oil until just set. Turn out on to a board and cut into a square the same size as a sheet of nori.
- Place the egg square on 1 nori sheet and then, with the square in front of you, place a row (from left to right) of salmon (or tuna, canned tuna or cooked chicken) about one third of the way down the square. Place a row of avocado slices tight against it, followed by cucumber cut into small sticks and carrot peeled and cut into small sticks, or whatever your chosen fillings are.
- Lift the end closest to you and roll it over the fillings tucking it in tightly. Keep rolling until you reach the end of the square.
- Slice into six rounds. One roll feeds one person. Serve with soy sauce and wasabi.