Green Bean Sushi Roll
Ingredients
- 1/2 pound green beans trimmed
- 3 large hard boiled egg quartered
- 2 tablespoons mayonnaise
- 1/2 teaspoon grated lime zest or lemon zest
- 1/2 tablespoon fresh lime juice or lemon juice
- 1/3 cup scallions minced
- 15 slices Prosciutto or thinly sliced deli ham (about 7 by 3 inches)
Instructions
- Make hard boiled eggs. (TIP: I always boil 1 dozen when I bring mine home from the neighbor so I can have an easy snack in the fridge. My kids love Deviled Eggs!) Cook green beans in a large pot of boiling salted water (1 TBS salt per 2 quarts water), uncovered, until just tender, about 4 minutes. Drain and place into a ice cold water bath to stop cooking. Drain and pat dry.
- Place the hard boiled eggs, mayonnaise, zest, lemon juice, scallions, 1/2 tsp pepper, and 1/4 tsp sea salt into a food processor and blend until smooth.
- Place 3 slices prosciutto perpendicular to slats and slightly overlapping to form a large 9- by 7-inch rectangle on a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface.
- Spread some of the egg mixture evenly across bottom half of prosciutto rectangle. Place the beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon of the eggs over beans.
- Roll up the sushi very tight using the mat. Transfer the roll, seam side down, to a cutting board. Trim the ends and cut crosswise into about 10 (3/4-inch) pieces. Repeat and cut 4 rolls. Turn pieces upright to serve. This recipe was inspired by Gourmet Magazine.
Nutrition
Calories: 249 | Fat: 16g | Protein: 20g | Carbohydrates: 6g | Fiber: 3g | P:E Ratio: 1.1