Prep 15 mins
Cook 1 min
This is something my dad created when we ran out of seaweed sheets for making sushi. Perfect for those who don't like the taste of seaweed. Note that I added curried egg to the
- 2 slices bread, crust removed
- 2 tablespoons hardboiled egg, mashed with
- 1 fresh chives
- 2 tablespoons mashed salmon
- Arrange the bread so that it overlaps on one edge.
- Using a rolling pin, gently flatten the bread, then flip it over, and flatten from the other side, so that the two slices hold together.
- Arrange the filling in a line along the long edge of the bread.
- The fillings listed are what my dad used, but you can substitute these for almost anything. I recommend trying things like tuna, curried egg, caviar, and whatever else takes your fancy.
- Roll the bread tightly around the fillings, and gently press the edges, so that it holds together.
- If it doesn't want to hold together, wrap the roll tightly in cling wrap, and place in the refridgerator for an hour or two.
- Slice the roll into pieces about an inch thick, and serve with a salad of lettuce, carrot, and cherry tomatoes, with a creamy dressing.