I’m “wrapping up” the On A Roll homemade sushi series today with a little bonus roll – pickled quail egg & prosciutto roll with mustard greens.
This one is definitely not vegetarian or vegan, but it is unique and it is delicious!
Pickled Quail Eggs?? 😳
When I moved to South Louisiana back in 2003, I quickly adopted several regional foods – crawfish, boudin, red beans and rice and these babies.
You can soak pretty much anything in vinegar and spice and it’s gonna be good.
What Do You Do With Them?
I guess they are considered a snack? I learned to eat them with Frito’s Scoops and whipped cream cheese.
I’ve topped red beans and rice with them.
My bff Melonie taught me to put them on top of gumbo 🙂
For a picnic last year, I made pickled quail egg salad and served it on snazzy crackers – it was a big hit.
If you understand the addiction and have a favorite way to eat them, please share in the comments below!
Pickled Quail Eggs In sushi?
For the sushi roll, I chose to add a couple slices of prosciutto that needed using up. Ham always goes well with eggs. Also had an unbelievable amount of mustard greens from my garden that wanted attention so I added those. You could sub arugula.
If you can’t find pickled quail eggs (then you don’t live in South Louisiana) you could make your own. Martha Stewart has a recipe for adorable beet-pickled version.
You can use your extra eggs to make the pickled quail egg salad. Just diced up the eggs, toss in some finely chopped celery and a little mayo.
You Can Do This
I hope you’ve been inspired enough by now to try making sushi at home. Visit the On A Roll series page to see all the recipes in one place. Time to plan a party!
Frittata will be back to posting normal food later this week…it’s springtime here in the south so subscribe below to make sure you don’t miss any fresh ideas.
This one’s for you Melonie!!
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Equipment
- sushi mat wrapped in plastic wrap plus extra plastic wrap for cutting
Ingredients
Sushi Quinoa Rice
- 3/4 cup sushi rice, rinsed several times
- 1/4 cup uncooked quinoa, rinsed (tri-color is prettiest!)
- 1 cups water
- 3 tbsp rice wine vinegar
- 1 tsp sugar
- salt
- 1 tbsp sesame seeds
Filling
- 3 pickled quail eggs, sliced
- 2 slices prosciutto
- 1/2 cup mustard greens, thinly sliced (sub arugula)
- 2 tsp juice from pickled quail eggs
- 2 sheets nori
- 1/2 avocado, thinly sliced
- soy sauce for dipping
- wasabi paste, optional
Instructions
Prepare the Sushi Quinoa Rice
- Place the rinsed sushi and quinoa in a small saucepan. Add 1 cups water and place over med-high heat. As soon as bubbles start to form on the edges, stir to remove anything that is sticking and cover with a lid. Reduce heat to medium-low. Cook for 15 minutes and then turn off heat (don't open the lid). Allow to steam for another 15 minutes. Remove lid, fluff with fork. Add rice vinegar, sugar, salt and sesame seeds and fluff again. Set aside.
Preparing the Roll
- While rice is cooking, prep your filling ingredients.
- Once rice is done, place one nori sheet (bumpy side up) on a sushi rolling mat that has been wrapped in plastic wrap. Using a fork or wet fingers, press cooked sushi quinoa rice onto the mat firmly leaving 1 inch of nori uncovered. Carefully pick up the nori and flip over.
- Start layering filling ingredients on the section of nori opposite where the rice begins on the other side but closest to the nori edge that you left without rice. You are going to roll that uncovered nori around the filling to get it started. Eggs first, then prosciutto and greens. Drizzle the 2 tsps of juice from the pickled quail egg jar over the greens. **You are going to make 2 rolls so use about half your filling ingredients on each.
- Pick up the edge of your rolling mat and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. Use the mat to pull it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the mat free as you continue to roll forward and continuing to pinch along the length of the roll as you go. Unroll the mat and you should have a beautiful sushi roll!
- Carefully transfer your roll to a cutting board. Drape the avocado slices over the top of the roll before slicing. Follow instructions below.
- The hardest part IMO is cutting. Move the roll to a cutting board. I use a separate piece of plastic wrap which I lay over the top, pull snug and tuck in slightly all around (some people fully wrap the roll before cutting but I found that left me with shreds of plastic wrap to pick off). Using a serrated knife, gently cut your sushi into pieces and then carefully remove the plastic wrap. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
- Serve 1 roll per person with soy sauce for dipping and wasabi paste on the side (optional).
