Total Time
16mins
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

Ingredients Nutrition

Directions

  1. Arrange the bread so that it overlaps on one edge.
  2. 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.
  3. Arrange the filling in a line along the long edge of the bread.
  4. 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.
  5. Roll the bread tightly around the fillings, and gently press the edges, so that it holds together.
  6. 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.
  7. Slice the roll into pieces about an inch thick, and serve with a salad of lettuce, carrot, and cherry tomatoes, with a creamy dressing.

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