Dessert Sushi

Dessert Sushi
Dessert Sushi
Serving Size:
Papetti's® Easy Eggs® Liquid Whole Eggs 2 quarts
cornstarch 1/4 cup
lemon juice 2 Tbs.
strawberry cream cheese, softened 1 cup
kiwis, thinly sliced 2
strawberries, sliced 6


  1. Combine cornstarch and lemon juice to make a slurry.
  2. Mix in eggs. Stir thoroughly until there are no cornstarch lumps.
  3. Place parchment paper on full sheet pan. Spray with non-stick spray.
  4. Pour eggs onto parchment in a thin, even layer.
  5. Bake at 200° F for 7 minutes. Wrap should be cooked through, thin and pliable.
  6. Cut into 8" x 8" squares to form sushi wraps.
  7. To assemble a dessert sushi, spread the cream cheese on 1 sushi wrap.
  8. Place kiwi slices down the middle of wrap. Place strawberries on top of kiwi.
  9. Roll up the wrap so it is in a sushi roll form. Slice into 1" pieces and serve.
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