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Snap Pea, Egg & Crab Stick Battleship Sushi Rolls

Snap Pea, Egg & Crab Stick Battleship Sushi Rolls

These are gorgeous salad-style battleship sushi rolls that will brighten up any lunchbox.

Ingredients: 20 rolls

Sushi rice
1 rice cooker cup - 180 ml uncooked
Toasted nori seaweed
3 sheets
Sugar snap peas
10
Thick fried omelet
1
Imitation crab sticks
5

Steps

1. Cut the thick fried omelet, the sugar snap peas with the stringy parts removed, and the imitation crab sticks into 1 cm cubes.
2. Prepare 1 rice cooker cup of sushi rice.
3. Roll the sushi rice into balls that are roughly the same size as a large cherry tomato.
4. Cutting along the longest side of the nori sheet, cut the nori sheet into 6 equal pieces. From these pieces make some long, thin strips.
5. Wrap the nori strips in rings around the sushi rolls.
6. Place the toppings that you prepared in Step 1 on top of the battleship rolls, and you're done.
7. I didn't have a suitable container for my battleship rolls so I lined an empty box with cling film and stored them in that.

Story Behind this Recipe

This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea.