Sushi

 When I make sushi, the fillings usually consist of cucumber and avocado. It is yummy but I wanted to expand my horizons a little and that led me to come up with the following. It was delicious!

1 cup of sushi rice, cooked according to the instructions on the packet 

3 TBS sushi seasoning

3 eggs

1 TBS soy milk

Sprinkle of salt

Sprinkle of mixed herbs 

Olive oil for frying

1 carrot, grated

1 lebanese cucumber, halved and sliced lengthwise (I only used half of the cucumber)

1 avocado, sliced

4 nori sheets

mayonnaise

soy sauce for dipping

Instructions:

Cook the rice according to the instructions on the packet. Once it is cooked, add the sushi seasoning and allow to cool to room temperature (I spread it out in a small casserole dish and placed it in the fridge). While the rice is being prepared, beat the eggs with the soy milk, salt and mixed herbs. Pour into a heated and oiled pan and fry on both sides until golden. Slice the egg in preparation for being used in the sushi. Spread a quarter of the rice across the bottom two thirds of a nori sheet. Place the fillings an inch from the bottom edge (use a quarter of the fillings for each roll). Add some mayonnaise and then carefully and firmly roll up the fillings inside the nori sheet from the bottom edge to the top. Slice into eight pieces and serve with soy sauce for dipping. Serves 2.