Egg and Pesto Sushi You Have To Try

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Egg and Pesto Sushi

"This an first rate roll that has that high-quality flavor of pesto. Serve it with soy sauce, wasabi and pickled ginger."

Ingredients :

2 cups raw glutinous white rice
4 cups water
6 eggs, overwhelmed
6 sheets nori (dry seaweed)
1/4 cup basil pesto
salt and pepper to flavor

Instructions :

Prep : 5M	Cook : 36M	Ready in : 25M

Combine rice and water in a saucepan and convey to a boil. Reduce warmness to low, cover, and cook dinner for 20 mins, or until smooth and water is absorbed. Leave protected, and let stand for 10 mins. Remove to a bowl to chill absolutely.
Heat a skillet over medium heat, and coat with cooking spray. Pour inside the eggs, and scramble until cooked through. Season them with a bit salt and pepper. Remove from warmth and set aside.
Lay one sheet of nori on a easy paintings surface, or when you have one, a sushi mat. Wet your palms, and press a layer of cooled rice about 1/3 inch thick onto half of of the sheet. Spread a line of pesto throughout the edge of the rice approximately half inch huge. Top with a line of egg. Roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. Wet the stop, and roll up to seal. Use a knife to cut the roll into 6 small rolls.

Notes :

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