Ingredients25 m servings 59 cals
- 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. Remove to a bowl to cool completely.
- Heat a skillet over medium heat, and coat with cooking spray. Pour in the eggs, and scramble until cooked through. Season them with a little salt and pepper. 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. Spread a line of pesto across the edge of the rice about 1/2 inch wide. 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 end, and roll up to seal. Use a knife to cut the roll into 6 small rolls.
Per Serving: 59 calories; 1.7 g fat; 8.6 g carbohydrates; 2.1 g protein; 32 mg cholesterol; 26 mg sodium. Full nutrition
ReviewsRead all reviews 6
Amazing! I had a sushi party and I decided to print out some sushi recipes for my guests to try. This one was an absolute HIT. I wasn't sure how the combination of pesto and egg would taste, b...
We had a sushi party and I was looking for something differnt and this was a hit with most! Thanks for the idea!
This is the best "homemade" sushi recipe I've ever made. I was slightly leery at first (Eggs + Basil Pesto = Sushi?!), but wow-- excellent choice of flavors! And extremely cheap to make, which...