Colorific Salad-in-a-Sushi

This is the first of my three recipes featured in the Color-themed International Incident Party (thanks again, Penny), the very last one for 2010. Slivers of vegetables and fruit are encased in fried egg-sheets and rolled in nori. Simple yes, but watch out for those renegade egg-sheets that refuse to comply to your charms!

If you're not into eggs, then possible substitutes for these sheets are steamed bean curd skin, or rice paper (used in Vietnamese spring rolls). When you get tired of rolling rolls within rolls (or run out of egg-sheets, whichever comes first), then just dump the colorific filling on top of the nori and roll, baby, roll!

These are my salad fillings: beetroot, yellow pepper, carrot, cucumber, red cabbage and mango

Tis the only way to roll...

 With egg-sheet

Without egg-sheet

Colorific Salad-in-a-Sushi
Ingredients:
4-5 large eggs
olive oil, to fry
½ cup red cabbage, shredded into thin strips
½ of yellow pepper, sliced into thin strips
½ of mango, peeled and sliced into thin strips
½ of a beetroot, peeled and sliced into thin strips
½ of a cucumber, deseeded and sliced into thin strips
1 carrot, peeled and grated into long strips
nori sheets

You will need a bamboo rolling mat or cling film to roll the sushi.

Method:

1. Break the eggs into a bowl and whisk with a fork until smooth. Brush a rectangular pan with a drop of olive oil and heat on the stove under medium. You don’t want the pan to be too oily as you want the fried egg sheets to be almost dry and crisp, they will be easier to roll. Spoon about 3 tablespoons into the hot pan and tilt mixture towards the four edges to ensure an even distribution. Cook for about 2 minutes, then flip over. Cook for a further 1 minute, then turn the egg-sheet out onto a plate to cool completely. Repeat process with the rest of the egg mixture.

2. Boil the sliced beetroot in hot water for about 5 minutes until softened but still firm in shape. Drain and cool completely before using.

3. Take a cooled egg-sheet and arrange one of the sliced vegetables/fruit in a straight line along one side of the long edge, facing you. Start rolling away from you until the vegetable/fruit is completely encased. Do this with the rest of the egg-sheets and vegetables.

4. Place a nori sheet on a sushi rolling mat lined with cling film. Then arrange the rolled up egg-sheets in a line and on top of each other along the short side of the nori (1cm from the edge), nearest to you. Start to roll from the end nearest to you, make sure you press firmly along the length of the rolling mat so the filling can spread a little towards the opened ends.

5. Slice the roll across about ½ inch thick with a sharp, wet knife. Dip the blade in water to moisten it in between cuts. Serve with a soya sauce dip.

Have a lovely Monday!