A Vegetarian & Cooking! original.
-1 1/2 cups cooked sushi rice
-salt and pepper
-2 ounces goat cheese
-1/2 sheet nori
-2 tablespoons shredded carrot
Cook the sushi rice according to the package instructions; I started with about 1/2 cup uncooked rice and ended up with 1 1/2 cups cooked rice. It may vary from preparation to preparation. Break up the egg white and yolk in a bowl, then mix in the rice and a pinch of salt and pepper. Scoop half the eggy rice into a medium heat frying pan with some cooking spray, and form into a 1/2 inch thick patty. Cook until crisp and light brown, then gently flip to cook the other side. Remove the first patty, scoop and form the rest of the rice into a second patty in the pan, cook and flip.
When one side of the second patty is cooked, top the crisp side with goat cheese, thinly sliced nori, shredded carrot, sliced avocado, and the other rice cake. When the bottom rice cake is crispy, the sushi grilled cheese is ready to serve.