Deviled Egg Sushi


The deviled egg. A popular party appetizer. Delicious, everyone loves them, but they are so difficult to transport! They slip and slide around the container and make a huge mess! So what are we to do? Make Deviled Egg Sushi, that’s what! It’s flat on the bottom so it won’t roll around, and tastes just as good (if not better) than any regular deviled egg!

Hehe I should do commercials. 😛 Just kidding! Well, I got my brownies (much thanks to Tim for sending me to a wonderful brownie recipe!) and I am feeling much better!

I can’t believe this quarter is going by so fast! We have already finished the third week of school and midterms are already almost here! It scares me how fast time is flying by… before I know it I’ll be done with school and out into the real world! (scary!) Time for me to slow down and enjoy the roses… or brownies. 😀

This recipe is from the book, “Sushi American Style” by Tracy Griffith. (I promise I’ll have a review of the book up eventually!)

Makes 6 pieces.

  • 2 sheets nori
  • 1.5 cups sumeshi
  • 3 raw eggs
  • mayonnaise
  • dijon mustard
Cooking Directions
  1. Cook sushi rice.
  2. Bring a large pot of water to boil, add a little salt, and place the eggs in the water. Boil the eggs for 8-10 minutes.
  3. Peel the eggs.
  4. Place the eggs into a bowl and mash into bits with a fork. Mix in the mayonnaise and mustard, to taste.
  5. Form a small ball of rice with your hands or use a round cookie cutter to make a small circular rice shape about 1″ tall and 2 inches in diameter.
  6. Cut the nori into 2″ strips. Wrap a strip of nori around the circumference of each rice ball.
  7. Place a scoop of the egg mix on top of each ball of rice.
  8. Garnish with green onions, bacon, or any other toppings you desire.
  9. Enjoy!

Serving Size: 1 piece

  • Calories:187
  • Fat: 13g, 19% DV
  • Saturated Fat: 2g, 11% DV
  • Cholesterol: 110mg, 37% DV
  • Sodium: 511mg 21% DV
  • Total Carbohydrates: 13g, 4% DV
  • Dietary Fiber: 0g, 1% DV
  • Sugars: 8g
  • Protein: 4g, 8% DV
  • Vitamin A: 4%
  • Vitamin C: 1%
  • Calcium: 1%
  • Iron: 3%
  • Magnesium: 1%
  • Potassium: 1%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

14 thoughts on “Deviled Egg Sushi”

  1. Tim -

    You are very welcome. What are cooking & baking if we don’t share… I just saw Ralph’s post about the “hot wing sushi” and had an idea to try ruben sushi. It will take some thinking. Thank you Ralph and Allison for taking me in new directions…


  2. Yvo -

    That sounds really interesting! You had me stumped when you wrote mash the egg (including white) up into bits but then I realized, duh, how else would a deviled egg sushi work? I love love love deviled eggs!

  3. Tim -

    Allison – By all means, go forward! We ended up making ruben pizza instead. I’ll share the recipe if you like.

  4. Tim -

    The crust – Rye

    I modify the procedure starting with step 7.
    I cut the dough into 4ths, roll into balls, lightly cover with oil and let rise a 2nd time.
    The dough’s 2nd rise should last about an hour. 30min into the 2nd rise I place my baking stone in the oven on the bottom shelf and preheat at its highest baking temp, 500F. If you don’t have a stone you can use a cookie sheet, baking pan with no edges.
    Prepare your pizza peel with some semolina or corn meal, or use parchment paper.
    Roll out the crust on a well floured surface, about 1/4in thick, and transfer to the peel or parchment paper.

    Thousand Island Dressing (your favorite)
    2 C Corned beef or pastrami, thinly sliced and cut into squares.
    2 C Sauerkraut (I use Franks) don’t just drain it squeeze the juice out.
    Swiss cheese, shredded.

    Thinly coat the crust with the dressing leaving 1/4 to 1/2 an inch around the edge.
    Combine the beef and the squeezed sauerkraut.
    Spread the beef and kraut mixture onto the dressing.
    Spread the cheese onto the beef/kraut mixture.

    Transfer to the oven and set the timer for 5 min. Swiss cheese will not brown the same way mozzarella does so when its all melted its all done 😉

    It will look great and ready to eat but unless you like molten cheese mouth I would wait 5-7min before cutting and serving.

    Other pizzas I like to make:
    BBQ sauce, grilled chicken & smoked cheddar.

    Olive oil, fresh tomatoes, fresh basil, garlic, salt & just a little mozzarella or goat cheese.

    Salad pizza – Blue cheese dressing, thinly sliced pears, crushed walnuts – toast in the oven. Prepare a mixed green salad, crumbled blue cheese, dried cranberries & balsamic vinegar (or lemon), olive oil dressing.

    Hawaiian – Tomato sauce, canadian bacon, pineapple, jalapenos & mozzarella.

    P.S. – I make pizza every other Friday for my friends and their families. One Friday I had 2 stones going in one oven and made 20 different pizzas in an hour. I ended up making only one too many 😉

  5. Allison -

    Yummmm… that looks great!! It seems like it would be a lot of fun to make pizza at home, although I have never done it myself. My family used to make little baby pizzas on tortillas… thin, crispy, so yummy! Now I want to make some thanks for reminding me! 😀

    Anyways, thanks so much for the recipe… you are a hardcore pizza maker! You could totally make the pizza version of SushiDay! 😛

  6. Best Olive Oil -

    This is the first time I have stumbled across your website, and OH MY GOSH, I am so glad I did — First of all, totally love sushi, but absolutely never thought about all the varieties. My kids are going to totally love this! They love sushi also, but to be able to make it with items that are naturally in the household, KUDOS!! And thanks for the great pics 🙂

  7. MRE meals -

    Honestly it’s my first time to see that kind of food. It’s really yummy to look at. Let me try that one out. I will tell my wife to cook me that one. Thanks for posting the ingredients as well.