Egg-A-Sushi Recipe

Egg-A-Sushi Recipe

Celina Joseph, winner of the first New Straits Times Body Makeover Challenge, incorporates eggs into her low-calorie meals. She buys grade A eggs, and sometimes Omega eggs, which have a lower cholesterol level. Instead of frying them, she bakes or steams them as they are healthier options.

Inspired by sushi, Celina came up with a similar creation in her Egg-A-Sushi, which consists of an omelette roll with a seaweed and fresh vegetables filling.

Ingredient

4 egg whites

1 egg

50g carrot

50g Japanese cucumber

50g red capsicum

2 sheets of seaweed

Method

1. Cut all the vegetables into thin strips and set aside.

2. In a bowl, whisk the egg mixture well (egg and whites) and season with salt and pepper.

3. On a non-stick pan, pour in half the egg mixture to form a thin pancake.

4. Once the sides start to brown, gently flip over the pancake.

5. Remove and set aside to cool. Repeat with the other half of the egg mixture.

6. Lay pancake on flat surface and layer the seaweed on top. Arrange all the vegetables on top.

7. Gently roll the pancake like you would roll a sushi.

8. Cut into 1/2-inch rolls and serve.

Nutritional analysis: 199kcal (per serving of two rolls), carbohydrate: 12.3g, protein: 24.2g, fat: 5.0g, dietary fibre: 4.9g, sodium: 333mg