Method

Slice chicken breast into narrow strips & marinate in honey/tamari mix for about 10 minutes

Cook chicken strips & set aside to cool.

Place nori paper on the sushi mat.

Crack 2 eggs into a bowl and whisk lightly with a fork.

Pour egg into a heated small round frypan and cook on low until cooked through, then attempt to flip as a circle.

Once egg is cooked place it on top of the nori sheet and cut about 1/8 of the circle of egg off and then cut that 1/8 piece in half.

Use the 2 halves to fill the top corners.

Place fillings about 1/3 the way down.

Wet the exposed nori at the bottom, with wet fingers.

Roll up and seal with the wet end.

Repeat this 3 more times, or as many as desired.

Enjoy!!

Filling suggestions…..

Breakfast Egg Roll- avocado, bacon, halloumi cheese & rocket.

Lunch- Chicken, cucumber,carrot, baby spinach.