Vegetarian Egg Omelette Sushi

Makes 3 rolls (about 18 pieces)

Ingredients

• 1 serve Bulk Nutrients Quick Protein Egg Breakfast
• 1 cup sushi rice - cooked
• 1 1/4 cups of water
• 2 1/2 tablespoons of vinegar
• 1/2 tablespoon of sugar
• 1/2 teaspoon of salt
• 3 nori sheets
• 1 carrot - finely sliced
• 1 small red capsicum - finely sliced
• 1 avocado - thinly sliced

Directions

1. To prepare the sushi rice place in a rice cooker with water. 
2. When the rice is cooked stir through vinegar, sugar and salt. 
3. Allow the rice to cool.
4. Make the Bulk Nutrients Egg Breakfast as directed on the packet. We cooked ours in two batches to ensure a thinner omelette.
5. When the egg is cooked slice it into thin slices.
6. Place one sheet of nori shiny side down. Take 1/3 of the rice and place on the nori. Spreed out evenly, ensuring compact and leave a 1-2cm gap at either end of the nori sheet.
7. Place the carrot, capsicum, egg and avocado up the center of the rice.
8. Lightly dampen each exposed end of the nori. This will help it to stick together when rolled.
9. To roll, carefully start to fold/roll one end in, applying even pressure to keep the wrap tight but also to allow the mix to be folded in. A sushi roll mat may help with this.
10. Use a sharp knife to slice the sushi.
11. Serve with soy sauce and wasabi.
12. Best enjoyed immediately or kept in the fridge for up to two days.

Nutritional Information

Per serve (215g) / Per 100g

Energy (kJ): 2120/984 | Protein (g): 25.2/11.7 | Fat (g): 10.4/4.8 | Saturated Fat (g): 3.5/1.6 | Carbohydrates (g): 74.3/34.4 | Sugar (g): 8.9/4.1 | Sodium (mg): 482/223