Celebrate the joy of holiday gatherings by bring something truly unique to the potluck table – Egg Salad Temaki Rolls!
Inspired by the elegance of sushi and the comfort of classic egg salad, these hand-rolled delights are a creative way to showcase the versatility of eggs. Creamy, tangy egg salad is paired with seasoned sushi rice, crisp veggies, and pea shoots, all wrapped in roasted seaweed for an eggs-travagant holiday potluck.
These Egg Salad Temaki Rolls were developed for Egg Farmers of Ontario. However, all opinions in this post are my own. Packed with creamy egg salad made from fresh and local eggs, these rolls not only taste amazing-they support Ontario's 500 egg farm families who care for their hens 24/7, 365 days a year!
Ingredients
Egg Salad
- Eggs
- Red onion
- red bell pepper
- Green onions
- Mayonnaise
- Dijon mustard
- Parsley
- Chives
- Lemon juice
- salt and pepper
Sushi Rice
- Short grain rice
- Water
- Dried seaweed (Dashi)
- Rice wine vinegar
- Sugar
- Salt
Temaki Rolls
- Roasted seaweed sheets
- Mini cucumbers
- Red bell pepper
- Pea shoots microgreens
Optional Toppings
- Red chilies
- Pickled ginger
- Sushi Soy Sauce
- Wasabi
- Hot sauce
See recipe card below for quantities.
Instructions
Cook the Eggs
Place eggs in a pot, add cold water until all eggs are submerged and bring to a boil. Once boiling, reduce heat to low and let cook for 12 minutes.
Transfer eggs to an ice bath and let sit for 15 minutes. Peel and roughly chop.
Make the Egg Salad
In a large bowl, combine the diced eggs, red onion, red pepper, green onions, mayonnaise, Dijon mustard, parsley, chives, lemon juice, salt, and pepper. Mix until well combined. Adjust seasoning to taste. Cover and refrigerate until ready to use.
Prepare the Sushi Rice
In order for the rice to cool quickly once cooked, place a parchment lined sheet pan in the fridge and bring out a portable fan.
Rinse the short-grain rice in cold water until the water runs clear.
Cook the rice according to package instructions, adding the piece of dried seaweed to the water for added flavour.
Once the rice is cooked, discard the seaweed. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Take the sheet pan out of the fridge and place it in front of the fan. Pile the rice on the sheet pan and gently fold the rice vinegar mixture into the warm rice. Spread out the rice by using diagonal cuts with a flat spatula.
Assemble the Temaki Rolls
Lay a half sheet of roasted seaweed, smooth side, down on a clean work surface.
Spread a few julienned cucumbers, red pepper strips, and pea shoots at one inch from the end of the seaweed. Next add a spoonful of rice, followed by a spoonful of egg salad.
Roll the seaweed into a cone shape, sealing the edge with a piece of rice.
Garnish and Serve
Arrange the rolls on a platter and garnish with optional toppings like sliced red chilies, pickled ginger, and a small dollop of wasabi. Serve with sushi soy sauce for dipping.
Watch how this recipe was made
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If you get the chance to try this recipe for Egg Salad Temaki Rolls please drop back and leave us a comment and rating. Each review helps so much! Thank you - Elaine & James
📖 Recipe
Egg Salad Temaki Rolls
Ingredients
Ingredients
Egg salad
- 12 eggs room temperature
- ¼ cup red onion finely diced
- ¼ cup red bell pepper finely diced
- ¼ cup green onions light green parts, thinly sliced
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons parsley finely chopped
- 3 tablespoons chives finely chopped
- 2 teaspoon lemon juice
- kosher salt and freshly ground black pepper to taste
Sushi Rice
- 2 cups short grain rice
- 2 cups of water
- ½ piece of dried seaweed Dashi
- 6 tablespoons rice wine vinegar
- 4 tablespoons sugar
- 1 teaspoon salt
Temaki Rolls
- 10 roasted seaweed sheets cut in half
- 3-4 mini cucumbers seeded & cut into matchstick juliennes
- 1 red bell pepper cut into matchstick juliennes
- Pea shoots microgreens
Optional Toppings
- Sliced red chilies
- Pickled ginger
- Sushi Soy Sauce
- Wasabi
- Hot sauce
Instructions
Boil the Eggs
- Place eggs in a pot, add cold water until all eggs are submerged and bring to a boil. Once boiling, reduce heat to low and let cook for 12 minutes.
- Transfer eggs to an ice bath and let sit for 15 minutes. Peel and roughly chop.
Make the Egg Salad
- In a large bowl, combine the diced eggs, red onion, red pepper, green onions, mayonnaise, Dijon mustard, parsley, chives, lemon juice, salt, and pepper. Mix until well combined. Adjust seasoning to taste. Cover and refrigerate until ready to use.
Prepare the Sushi Rice
- In order for the rice to cool quickly once cooked, place a parchment lined sheet pan in the fridge and bring out a portable fan.
- Rinse the short-grain rice in cold water until the water runs clear.
- Cook the rice according to package instructions, adding the piece of dried seaweed to the water for added flavour.
- Once the rice is cooked, discard the seaweed. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Take the sheet pan out of the fridge and place it in front of the fan. Pile the rice on the sheet pan and gently fold the rice vinegar mixture into the warm rice. Spread out the rice by using diagonal cuts with a flat spatula.
Assemble the Temaki Rolls
- Lay a half sheet of roasted seaweed, smooth side, down on a clean work surface.
- Spread a few julienned cucumbers, red pepper strips, and pea shoots at one inch from the end of the seaweed. Next add a spoonful of rice, followed by a spoonful of egg salad.
- Roll the seaweed into a cone shape, sealing the edge with a piece of rice.
Garnish and Serve
- Arrange the rolls on a platter and garnish with optional toppings like sliced red chilies, pickled ginger, and a small dollop of wasabi. Serve with sushi soy sauce for dipping.
Rate this Recipe
- If you get the chance to try this recipe we'd love to hear how it turns out! If you try it, please leave us a review or tag us in your photos-your feedback means the world to us!
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