Chicken and Egg Sushi Rolls

Chicken and Egg Sushi Rolls


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About this recipe: A simple and delicious steamed sushi-like dish, which can be served as a starter or main course. Seasoned minced chicken is rolled in a purple seaweed sheet, then an egg sheet and steamed to perfection.


Makes: 2 - 4 servings

  • 200g chicken meat, blitzed in a food processor until finely chopped
  • 1 pinch salt
  • 1 small pinch monosodium glutamate (MSG) to taste
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 1 teaspoon water
  • 2 teaspoons oil
  • 3 eggs, beaten
  • 2 sheets purple laver

Prep:20min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

  1. Minced the chicken with salt, MSG, sesame oil, cornflour and water in a bowl. Let sit for 30 minutes.
  2. Meanwhile make the egg sheets by heating 2 teaspoons oil in a frying pan until hot. Pour in half of the beaten egg into the pan and cook until firm. Flip and fry the other side until golden. Repeat with the remaining eggs.
  3. Place half of the chicken on the bottom half of one laver sheet and spread evenly. Roll the laver sheet from the bottom to the top to form a roll. Place onto one egg sheet and roll up. Repeat with the remaining chicken, laver sheet and egg sheet.
  4. Place the rolls on a heat-safe dish and steam over high heat until cooked (about 15 minutes). Remove and cool. Cut the rolls into bite-sized pieces and serve.


Purple laver sheets are available in Chinese/Oriental speciality shops. If unavailable, substitute in green sushi nori sheets.

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