2 tsp (10 mL) soy sauce
2 tsp (10 mL) minced, fresh ginger
1 tsp (5 mL) wasabi paste
1 cup (250 mL) shredded Mozzarella cheese
Additional Soy Sauce, Pickled Ginger, Wasabi paste for dipping
Sushi fillings: Very thin strips of red pepper, cucumber, avocado, crab surimi, blanched asparagus, green onion, alfalfa sprouts, etc.
Beat together eggs, soy sauce, ginger and wasabi paste. Heat an 8-inch (20 cm), non-stick skillet over medium-high heat. Spray with cooking spray. Pour in one quarter (1/3 cup or 75 mL) of the egg mixture. As mixture sets at edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the skillet to allow uncooked egg to flow into the empty spaces. Sprinkle evenly with one quarter of the cheese. Cover and cook for one minute or until cheese is melted. Use the spatula to loosen the edges of the omelette. Slide onto a plate and let cool slightly.
Arrange a row of sushi fillings along one end of the omelette. Roll up pinwheel style to enclose fillings. Trim the edges and cut into rounds. Repeat with remaining egg mixture, cheese and fillings to make 4 sushi rolls. Serve with additional wasabi paste, pickled ginger and soy sauce. Makes 4 servings.
Carbohydrate: 22.9 g
Fat: 22.8 g
Protein: 2.5 g
Sodium: 488.9 mg