#eggsushi

Living one day as the colour, Yellow.     [ p a r t  o n e ]  Physical aspects of living a day as the colour yellow, for example; - Using my brand new Warm Yellow Kanken & Mustard yellow jumper from Newlook. - Taking photographs against yellow walls in my university flat.

This sushi recipe offers a unique twist by replacing traditional nori seaweed with oven-baked eggs. The result is a delightful combination of fluffy egg and savory sushi fillings, all wrapped up in a convenient and tasty package.

Ingredients: 4 sheets nori seaweed. 2 cups sushi rice, cooked. 4 eggs, beaten. Assorted sushi fillings e.g., cucumber, avocado, crab sticks, smoked salmon. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Put a thin layer of egg that has been beaten on the parchment paper. Be careful when you put a nori sheet on top of the egg layer. Put a thin layer of cooked sushi rice on top of the nori, leaving a little space around the edges. Put the sushi fillings of your choice in a line down the middle of the rice. Carefully roll the nori and rice around the fillings using the parchment paper to make a tight cylinder. Do it again with the rest of the ingredients and nori sheets. Roll up the sushi and put it on the baking sheet seam side down. Use more beaten egg to cover the tops of the sushi rolls. After the oven is hot, bake the egg for 15 to 20 minutes, or until it's fully cooked and has a light golden color. Take it out of the oven and let it cool a bit before cutting it into small pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 20 minutes