Egg Salad Nori Sushi Roll
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Ingredients
- 2 oz egg salad (prepared with EggSolutions Peeled Hard Boiled Eggs For recipe, please refer to Labour Saving Egg Salad)
- Avocado halves thinly sliced
- Cucumber julienned
- Nori sheet
- Wasabi peas
- Dill
- Pickled ginger
Directions
- Place a sheet of nori on a clean work surface or sushi rolling mat
- Spoon a thin layer of egg salad evenly over the nori sheet, leaving about half an inch of space at the top edge of the nori.
- Arrange julienned cucumber and thinly sliced avocado in a line across the center of the egg salad-covered nori sheet.
- Starting from the bottom edge of the nori sheet, tightly roll it over the filling using your fingers to keep the ingredients in place. Roll it up into a tight cylinder.
- Spread the crushed wasabi peas evenly on a clean surface. Roll the sushi roll in the crushed peas, pressing gently to ensure they adhere to the outside of the roll.
- Using a sharp, wet knife, carefully slice the sushi roll into bite-sized pieces, 6 pieces per roll.
- Arrange the sliced egg salad sushi rolls on a serving platter and garnish with dill. Serve with soy sauce, wasabi, and pickled ginger.
Recipe courtesy of Chef Devin Shanks, Affinity Food Group