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    Omelette avocado sushi

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    Omelette avocado sushi
    Preparation time is 20minutes
    Cook time is 20minutes
    Total time is 40minutes
    Serve is for 6 people
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    Difficulty level: 2 out of 4

    7 Ingredients

    Number of servings
    6
    • 1 cup sushi rice
    • 3teaspoons sushi seasoning
    • 5 eggs
    • 1teaspoons Woolworths extra virgin olive oil
    • 1 small carrot, very finely shredded
    • 1/2 medium avocado, sliced
    • 1/4 bunch coriander, leaves picked

    Nutrition per serving

    1030 Kilojoules or 245 Calories
    12% of daily energy intake*
    Protein
    8.7grams
    Fat
    8.0grams
    Carbs
    34.5grams
    Sugars
    1.9grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Looking for a fun sushi experience the kids will love? Try this recipe. A delicious filling of carrot, avocado and rice is rolled up in omelette, creating an easy-to-hold sushi roll.

    Method

    Step 1 of 3

    Grease and line a baking tray with baking paper. Cook rice following packet instructions. Using a fork, stir to separate grains. Set aside, covered, for 10 minutes. Spread rice over prepared tray. Drizzle seasoning over rice and stir to combine. Set aside, stirring occasionally, for 15 minutes or until cooled.

    Step 2 of 3

    Meanwhile, whisk eggs and 2 tbs water in a jug until combined. Heat half of the oil in a large frying pan over medium-high heat. Pour one-third of the egg mixture into the pan, swirling to coat base of pan. Cook for 1-2 minutes or until egg begins to set. Turn, cook for 1 minute more or until golden brown and set. Transfer to a plate. Repeat with remaining egg mixture to make 3 omelettes in total.

    Step 3 of 3

    Using wet hands, spread one-third of the rice over an omelette, leaving a 3cm-wide border along the top edge furthest away from you. Place carrot and avocado along the bottom edge of the rice. Hold filling in place while rolling to enclose. Repeat to make 3 rolls. Using a sharp knife, slice sushi into 2cm-thick slices. Top with coriander. Serve.

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