Tomato-Topped Cucumber Roll with Egg Wrap & Ponzu–Dashi Sauce
- Akihiro Shimo
- Aug 1
- 2 min read
Updated: Aug 20
A light, refreshing, and low-carb take on sushi, this roll replaces rice and nori with a delicate egg omelette wrap. Filled with crisp cucumber and topped with marinated tomato, it’s finished with sliced cucumber core, sesame, and a tangy ponzu-dashi glaze.
Servings: 1 roll (8 pieces)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
Egg Wrap & Filling
1 egg, beaten and cooked into a thin omelette
1/2 cucumber, julienned (reserve the tender center for garnish)
4–6 thin tomato slices (cherry or Roma work well)
Sauce & Garnish
1 Tbsp ponzu
1 Tbsp dashi (no-sodium preferred)
Keep the core of the cucumber after using the technique Katsura Mimi.
1/2 tsp toasted sesame seeds
Instructions
Make the egg wrap:
Beat 1 egg and cook it in a lightly oiled nonstick pan to form a thin sheet. Let cool slightly before assembling.
Prepare fillings:
Slice cucumber into matchsticks and thinly slice tomato. Reserve the cucumber core for garnish.
Assemble the roll:
On a sushi mat, lay out the egg sheet. Arrange cucumber across the center and carefully roll it up. Use the tomato slices to cover the top once rolled.
Slice and garnish:
Cut into 6–8 pieces. Spoon ponzu-dashi sauce over the top. Garnish with sliced cucumber core and sesame seeds.
Nutrition Facts
Approximate values per 1 roll (8 pcs)
Calories: 110 kcal
Protein: 6.5 g
Fat: 6.8 g
Saturated Fat: 1.6 g
Carbohydrates: 5.4 g
Fiber: 1.2 g
Sugars: 2.9 g
Sodium: ~200 mg (varies with ponzu and dashi)
Why It Works
This roll trades the starch for a protein-rich omelette wrap and layers on refreshing textures with cucumber and tomato. The ponzu-dashi glaze adds a savory kick without overwhelming sodium, while garlic chips and sesame provide crunch and aroma. It’s sushi reimagined — light, balanced, and full of flavor.
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