Egg and Pesto Sushi

Name: Egg and Pesto Sushi
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 36
Cuisine: Asian, Japanese
Ingredients: 59 milliliters basil pesto; 6 eggs, beaten; 473 milliliters uncooked glutinous white rice; 6 sheets nori (dry seaweed); 36 servings salt and pepper to taste; 946 milliliters water

Egg and Pesto Sushi is a gluten free, dairy free, fodmap friendly, and vegetarian recipe with 36 servings. One serving contains 55 calories, 2g of protein, and 1g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Japanese food. It works well as a hor d'oeuvre. If you have basil pesto, water, glutinous rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until tender and water is absorbed. Leave covered, and let stand for 10 minutes.

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Water

Rice

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Sauce Pan

Remove to a bowl to cool completely.

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Bowl

Heat a skillet over medium heat, and coat with cooking spray.

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Cooking Spray

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Frying Pan

Pour in the eggs, and scramble until cooked through. Season them with a little salt and pepper.

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Salt And Pepper

Egg

Remove from heat and set aside.

Lay one sheet of nori on a clean work surface, or if you have one, a sushi mat. Wet your hands, and press a layer of cooled rice about 1/3 inch thick onto half of the sheet.

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Nori

Rice

Spread a line of pesto across the edge of the rice about 1/2 inch wide. Top with a line of egg.

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Spread

Pesto

Rice

Egg

Roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. Wet the end, and roll up to seal. Use a knife to cut the roll into 6 small rolls.

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Pesto

Roll

Nori

Rice

Egg

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Knife

Equipment

Ingredients

Servings:

59milliliters

basil pesto 6

eggs, beaten 473milliliters

uncooked glutinous white rice 6sheets

nori (dry seaweed)36servings

salt and pepper to taste 946milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.