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Sushi-style roll-ups
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Fun sushi omelette rolls for kids' cooking adventures on the go.
Ingredients:
  • 215g (1 cup) sushi rice
  • 20.00 ml rice wine vinegar
  • 8 eggs
  • 80ml (1/3 cup) cold water
  • Olive oil spray
  • 1/2 small ripe avocado, halved, stone removed, peeled, mashed
  • 1/2 small Lebanese cucumber, cut into matchsticks
  • Soy sauce, to serve
Instructions:
  • Prepare the rice according to package instructions. Let it cool slightly before transferring it to a large bowl. Drizzle the vinegar over the rice and gently fold it in. Allow it to rest for 30 minutes to cool down.
  • In a jug, whisk eggs and water using a fork. Heat a 22cm non-stick frying pan over medium-high heat and spray with olive oil. Pour a quarter of the egg mixture into the pan, tilting it to cover the base. Cook until golden underneath for 2-3 minutes. Slide onto a plate and cover with foil. Repeat with the remaining egg mixture, using non-stick baking paper to separate the omelettes.
  • Lay the golden side of the omelette on a clean work surface. With moistened hands, evenly spread a quarter of the rice mixture on one half of the omelette, ensuring to leave a 1cm border around the edge.
  • Arrange a generous portion of ripe avocado down the middle of the fluffy rice bed, then layer thinly sliced cucumber on top.
  • Roll up each omelette to enclose the filling, along with rice mixture, avocado, and cucumber. Place seam-side down and let sit for 5 minutes. Thickly slice diagonally and serve with soy sauce.

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