Egg and vegetable sushi

These egg and raw vegetable sushi rolls are taste bombs, as well as being a brilliant way to bring everyone together in the kitchen to get creative making different rolls to suit everyone’s tastes.

SERVES:  3 PREP TIME:  30 mins COOK TIME:  5 mins


  • 3 spring onions
  • 2 medium carrots
  • ½ cucumber
  • 1 red pepper
  • 3 eggs
  • 1 tablespoon olive oil
  • 1 packet micro greens or a handful raw spinach
  • 1 tablespoon black or white sesame seeds
  • 2 teaspoons chilli flakes
  • 1 teaspoon ground black pepper
  • 1 packet nori seaweed sheets for rolling sushi
  • Glass of water
  • Tamari sauce (wheat free soy sauce) for dipping (optional)


  1. Cut the spring onions, carrot, cucumber and pepper into matchstick size batons and set aside.
  2. Whisk up the eggs and pour into a pan on a low heat with a little olive oil to form a thin pancake.
  3. Cook for a few minutes until the egg is set, turning to finish off the other side and then remove from the pan onto a plate.
  4. Once cooled cut into 4cms wide slices.
  5. Prepare all the other ingredients so you have them to hand in front of you.
  6. Place a nori sheet on a flat surface and add one layer of egg strips across the front third of the nori sheet.
  7. Sprinkle some sesame seeds on top of the egg, adding a couple of each of the sliced vegetable batons, stacking them up if necessary.
  8. Add the micro greens or spinach and sprinkle on a few chilli flakes and black pepper.
  9. Using both hands lift the front edge of the nori sheet, tuck the nori sheet over the ingredients to form a roll.
  10. Continue rolling with your fingers, keeping the roll as tight as possible, until 1.5cm from the edge of the sheet. Dip one finger into the water, wiping along the exposed edge of the nori sheet until it is well covered, re-dipping your finger if need be. Then complete and seal the roll.
  11. Set the nori roll aside, repeating the above filling methods until all the ingredients are used up.
  12. Eat with tamari or your favourite dip.

Inspiration and top tips

  • Have a look online for the rolling technique, with or without a sushi mat, and have fun learning.
  • Much fun can be had experimenting with ingredients – prawns, salmon and tuna for example work well.
  • Can be served as a whole roll or cut just before serving for sharing.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  |  Vegetarian

Filed under

Dairy freeGluten free

  • By Candida Scott Knight, Film and TV Director

    Londoner who’s lived in California and New York. Film Maker, mother of 2 boys, endlessly curious about people and life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer