Six sushi rolls on a wooden board, next to wooden chopsticks, a small bowl of soy sauce, a dollop of wasabi and small bowl of pickled ginger.

Next level sushi rolls

These mighty little mouthfuls are great for a quick lunch or post-workout pick-me-up – they’re tangy, flavoursome and full of goodness. We brought brown rice to the party, added some carrot for crunch, and left it up to our vitamin-enriched eggs and the avocado for some silky texture and flavour. Get rollin’…

45 minutes, plus chilling time

Serves 4

Nutritional Information

Calories 240
Protein 6.5g
Fat 13g
of which saturates 2.3g
Carbohydrates 23.2g
of which sugars 4.4g
Fibre 0.79g


  • 200g short grain brown rice, rinsed
  • 4 tablespoons rice wine vinegar
  • 2 tablespoon mirin
  • 2 carrots, peeled and sliced into matchsticks
  • 2 Enriched eggs
  • 2 teaspoons groundnut/vegetable oil
  • 1 ripe avocado, finely sliced


  1. Cook the rice according to packet instructions. Season with 2 tbsp rice wine vinegar and mirin when cooked and still warm. Set aside and leave to cool completely before making sushi rolls.
  2. Mix the carrot matchsticks in a bowl with 2 tbsp rice wine vinegar and a pinch of salt. Leave to one side.
  3. Whisk the eggs in a bowl and season lightly. Heat half of the oil in a large non-stick frying pan over a medium heat. Ladle in just enough egg mixture to cover the base of the pan and cook for 30 seconds until just cooked. Slide out onto a plate and add the remaining oil to the pan and pour in the remaining beaten eggs to cook.
  4. Lay a sushi rolling mat on a clean surface and top with a nori sheet (rough side facing up), using damp hands spread a quarter of the cooked rice on the bottom half of the nori. Cut each omelette in half and lay one half over the rice followed by a line of the pickled carrots and a quarter of the avocado slices.
  5. Using the rolling mat to help, start from the bottom and roll tightly to the top. Seal the top with a damp finger. Repeat with the remaining 3 nori sheets.
  6. Using a wet sharp knife, slice each roll into 8 sushi rolls. Serve alongside pickled ginger, soy sauce and wasabi.

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