I had an idea this morning to make sushi bread roll. Yes, a bread roll that resembles sushi. It’s my first try and surprisingly, it turns out quite impressive. The roll smells really aromatic while baking in the oven and it tastes as good. Thumbs up from everyone at home too so it’s certainly going to be a regular one now. Doesn’t it look lovely?


For the filling, I use omelette and this ‘GOLDEN BRIDGE’ luncheon meat, a trusted made-in-Singapore brand that is available at NTUC supermarts.


This roasted seaweed pack is available in any Korean supermart or NTUC supermart.
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Ingredients (for 4 rolls) :

1 portion of sweet bread dough
1 can luncheon meat, cut into 16 equal pieces
1 pack x 5 sheets roasted seaweed
6 eggs
salt & pepper to taste
1 egg yolk for brushing
some sesame seeds for topping

Method :

1) Beat 3 eggs with salt & pepper to taste and pour it into a heated rectangle pan. Pan fry one side until gold brown and then flip it over and fry the other side until done. Transfer to plate. Leave to cool and slice it into 8 equal strips. Repeat with the other 3 eggs. Set aside for use later.

2) Divide and mould bread dough into four equal portions and leave to rest for 10 mins.

3) On a floured surface, roll each mould into a retangle. Place a sheet of roasted seaweed on the dough.

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4) Place omelette and luncheon meat on the seaweed (see pic).

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6) Roll it up like a swiss roll and leave to rest for 40 mins until double in size.

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Leave the rolls to rest in a warm place until double in size

7) After that, brush with beaten egg yolk and lay a piece of roasted seaweed on the top. Sprinkle with seasame seeds.

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8) Bake in a preheated 190C oven for 15mins.


9) Slice and serve warm.