Everything Bagel-Seasoned Sushi Rolls


  • 2 large Our Family® Eggs
  • 2 ½ cups warm cooked microwaveable sticky rice
  • 2 Tbsp rice vinegar
  • 2 tsp Our Family® Granulated Sugar
  • 2 ½ tsp Our Family® Everything Bagel Seasoning
  • 2 sheets sushi nori, halved crosswise
  • ¼ (8 oz.) package Our Family® Cream Cheese, cut into 2 x ½-inch sticks
  • 4 slices smoked salmon, halved lengthwise
  • 1/4 English cucumber, peeled, halved lengthwise, seeded and cut into 2 ½ x ¼-inch sticks
  • 2 Tbsp finely chopped red onion
  • 1 Tbsp drained and rinsed capers

Approximate nutritional values per serving (1 sushi roll): 300 Calories, 13g Fat, 7g Saturated Fat, 124mg Cholesterol, 419mg Sodium, 37g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 8g Protein


  1. Place eggs in small saucepot; add enough water to cover. Heat water to a boil over medium-high heat; immediately remove saucepot from heat, cover and let stand 15 minutes. Drain immediately, then place in small bowl filled with ice and cold water; let stand 10 minutes.
  2. Peel eggs; cut each egg in half lengthwise. Carefully remove yolks; press yolks through fine-mesh strainer. Reserve egg whites for another use.
  3. In medium bowl, toss rice, vinegar and sugar. Makes about 2 ⅔ cups.
  4. Wrap bamboo sushi mat with plastic wrap. Sprinkle prepared sushi mat with ½ teaspoon seasoning; spread about ⅔ cup rice mixture into 7 ½ x 4-inch rectangle over seasoning. Lay 1 piece nori over rice; gently brush top and bottom edges of nori with water. Place ¼ of each cream cheese, salmon and cucumber horizontally down center of nori; starting from long end, use mat to tightly roll nori and rice mixture around fillings. Repeat with to make 3 more rolls. Makes 4 sushi rolls.
  5. Sprinkle rolls with onion, capers, yolks and remaining ½ teaspoon seasoning; cut each roll crosswise into ¾ -inch-thick slices.

What we’re making this week

Warmly Spiced Crispy Chickpeas

Warmly Spiced Butternut Squash Soup

Truffled Egg Salad