Sushi

Heat two Just Egg Folded in a toaster, skillet, oven or microwave, according to the box directions. Slice each widthwise into three rectangular pieces for nigiri or slice lengthwise into long strips for makizushi.

Use a pair of tongs to roast the nori sheets over the flame of a gas burner for 2 to 3 seconds. Cut the nori into ¾- to 1-inch strips for making nigiri or leave whole for making makizushi.

Nigiri: Mix ¼ cup vinegar and ¼ cup water in a small bowl. Lightly wet or dampen hands with the vinegar mixture and grab a golf ball-size amount of sushi rice. Form into an oblong shape. Repeat with the rest of the rice. Top each rice ball with a slice of Just Egg and wrap around with a nori strip, moistening the edge of the nori to seal it.

Makizushi: Wrap a bamboo sushi rolling mat with plastic wrap. Arrange a sheet of nori (shiny side down) at the bottom edge of the sushi mat. Put a bowl of lukewarm water nearby to wet your hands as needed while working with the rice. Put a large handful of rice on the nori and spread it out evenly, leaving about ½ to 1 inch uncovered on the top edge. In the center of the rice, arrange desired filling ingredients. Roll using the mat and your fingers to carefully hold in the filling as you go. Squeeze the roll into shape with mat. Release the mat, moisten the top edge of the nori and carefully roll the sushi over to seal the seam. Dip a sharp knife in water or wipe with a damp towel and slice the roll into even pieces.

Serve with wasabi, pickled ginger and soy sauce or tamari.