Smoked Salmon Sushi Egg Roll

Preparation: 30 min

Place the second egg roll on top of the salmon and spread the remaining cream cheese on top. Use the bamboo mat to guide and roll the egg roll over itself. Firmly grip the egg roll so it all sticks together and holds its shape. Even if you don’t have a bamboo mat you can still make this sushi roll by rolling it with your hands.

In a large bowl or quart-size measuring jug, whisk together the eggs, milk, and season with black pepper. Smoked salmon is already salty so added salt is not necessary. Set the mixture aside. Heat 1 tablespoon of unsalted butter in a large non-stick frying pan set over low-medium heat.

Use a sharp knife to slice the roll into 8 equal pieces. Start by cutting the roll in half, then into quarters, and then cut those quarters in half again. Grind some black pepper on top before serving (optional).

Place one egg roll on a sushi bamboo mat (if you have one). Spread half of the cream cheese evenly over the egg roll. Evenly layer the smoked salmon over the cream cheese.

Pour half of the egg mixture into the pan, enough to cover the surface, and rotate the pan until an even layer forms. Fry on low for a few minutes until the top layer has set, flip over and fry for a further 1-2 minutes. Transfer to a plate and repeat with the remaining egg mixture. Leave the egg rolls to cool for 15 minutes before filling.

keto carnivore breakfast lunch dinner snack