Craving a giant instant ramen sushi roll @cookingbomb has you covered
Craving a giant instant ramen sushi roll @cookingbomb has you covered is a easy Japanese Fusion recipe that serves 2. 350 calories per serving. Recipe by Food Deliver on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $15.14 total, $7.57 per serving
Ingredients
- 1 pack Instant Ramen Noodles (85 g pack, discard the flavor packet if you prefer to use the included soup base later)
- 4 cups Water (For boiling the noodles)
- 1 tablespoon Vegetable Oil (For stir‑frying the noodles)
- 1 packet Instant Ramen Soup Base (Use the seasoning packet that comes with the ramen)
- 3 pieces Eggs (Large, beaten lightly)
- 2 tablespoons Japanese Mayonnaise (Kewpie or similar, optional for rolling)
- 3 leaves Lettuce Leaves (Large, washed and patted dry)
- 1 teaspoon Soy Sauce (Optional for dipping)
Instructions
Boil the Noodles
Bring 4 cups of water to a rolling boil in a large pot, add the instant ramen noodles and cook for 2–3 minutes until just tender.
Time: PT4M
Temperature: high heat
Drain and Set Aside
Pour the noodles into a fine mesh strainer, rinse quickly with warm water to stop cooking, and set aside in the bowl.
Time: PT2M
Beat the Eggs
In the mixing bowl, crack 3 eggs and beat lightly with a fork until just combined.
Time: PT1M
Stir‑Fry the Noodles
Heat 1 tablespoon vegetable oil in a large skillet over medium heat, add the drained noodles and toss for 1–2 minutes.
Time: PT2M
Temperature: medium heat
Add Soup Base
Sprinkle the ramen soup base packet over the noodles, stir quickly to coat evenly.
Time: PT1M
Pour Eggs Over Noodles
Reduce heat to low, pour the beaten eggs evenly over the noodle mixture, spreading with the spatula.
Time: PT3M
Temperature: low heat
Flip the Pancake
When the edges are set and the surface is mostly firm, carefully slide a spatula under and flip the noodle‑egg pancake to cook the other side for another 1–2 minutes.
Time: PT2M
Temperature: low heat
Add Mayonnaise and Lettuce
Transfer the cooked pancake to a plate, spread 2 tablespoons Japanese mayonnaise over the surface, place lettuce leaves on top, and gently roll the pancake into a tight log.
Time: PT2M
Slice and Serve
Using a sharp knife, slice the roll into 1‑inch pieces, drizzle with optional soy sauce, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Not vegan
Allergens: Eggs, Wheat (gluten), Soy, Fish (mayonnaise may contain egg yolk and fish sauce in some brands)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: Any instant noodle brand
- Instead of Vegetable Oil: Canola oil, Sesame oil
- Instead of Instant Ramen Soup Base: Chicken broth powder, Miso paste
- Instead of Eggs: Egg whites only (will change texture)
- Instead of Japanese Mayonnaise: Regular mayo, Vegan mayo
- Instead of Lettuce Leaves: Shredded cabbage, Spinach leaves
- Instead of Soy Sauce: Tamari, Coconut aminos
Equipment Needed
- Large Pot
- Fine Mesh Strainer
- Large Skillet or Wok
- Spatula
- Mixing Bowl
- Plate
- Chopsticks or Rolling Mat (optional)
Critical Steps — Do Not Skip
- Boil the noodles just until tender
- Set the eggs on low heat to avoid rubbery texture
- Flip the pancake without breaking
Chef Tips from the Video
- A non‑stick skillet makes flipping much easier.
- Use a piece of parchment paper under the pancake when rolling to prevent sticking.
- For extra crunch, add a thin layer of toasted sesame seeds on the mayo before rolling.
Troubleshooting
Noodles are too soggy and the pancake falls apart.
Drain the noodles thoroughly and pat dry with a paper towel before stir‑frying. Reduce the amount of water used for boiling.
Eggs become rubbery or over‑cooked.
Cook on low heat and cover the pan briefly to steam the top. Remove from heat as soon as the surface is just set.
Roll does not hold together.
Let the pancake rest for 30 seconds after flipping to firm up, then spread mayo evenly to act as an adhesive before adding lettuce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Not recommended; the texture of the egg‑bound noodles changes after freezing.
Room temperature: Consume within 2 hours at room temperature.
Make-Ahead Tips
- Boil the noodles a few hours ahead, rinse, and store in a bowl of cold water; drain before cooking.
- Beat the eggs and keep them covered in the refrigerator for up to 24 hours.
- Portion out Japanese mayo in a small container for quick spreading.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in early 20th‑century Japan, inspired by Chinese wheat noodles, and quickly became a beloved fast‑food staple. Over decades it evolved into countless regional styles, symbolizing comfort, convenience, and creativity in Japanese home cooking.
How did the concept of a ramen sushi roll emerge in modern fusion breakfast dishes?
The ramen sushi roll is a playful fusion that combines the portable, rice‑less concept of sushi with the instant convenience of ramen. It reflects contemporary Japanese street‑food trends where chefs experiment with texture and presentation for quick breakfast or snack options.
What traditional Japanese breakfast items are similar to this ramen sushi roll?
Traditional Japanese breakfasts often include rice, miso soup, grilled fish, and tamagoyaki (sweet rolled omelette). The ramen sushi roll mirrors the rolled egg element of tamagoyaki while using noodles as a rice substitute, creating a modern twist on classic flavors.
What occasions or celebrations is ramen typically associated with in Japan?
Ramen is commonly enjoyed as a casual everyday meal, but it also appears at late‑night gatherings, university club events, and seasonal festivals where food stalls serve quick, warming bowls. It’s less tied to formal celebrations and more to communal, informal dining.
What authentic ingredients are traditionally used in Japanese ramen, and how does this recipe differ?
Classic ramen uses fresh wheat noodles, a rich broth (shoyu, miso, tonkotsu), sliced pork, scallions, nori, and soft‑boiled eggs. This recipe swaps the broth for the instant seasoning packet, uses eggs as a binding agent, and adds Japanese mayo and lettuce for a sushi‑style roll, making it a simplified, breakfast‑friendly version.
What other Japanese‑inspired breakfast dishes pair well with this ramen sushi roll?
Pairs nicely with a side of miso soup, a small bowl of pickled vegetables (tsukemono), or a simple onigiri (rice ball). A cup of green tea or a cold glass of milk also balances the savory flavors.
What are the most common mistakes to avoid when making the giant instant ramen sushi roll?
Common pitfalls include over‑cooking the noodles, which makes the pancake soggy; using high heat for the eggs, resulting in a rubbery texture; and flipping too early before the egg has set. Follow the low‑heat steps and ensure noodles are well‑drained for best results.
Why does this recipe use low heat for cooking the eggs instead of high heat?
Low heat gently coagulates the egg proteins, creating a soft, custard‑like layer that binds the noodles without becoming tough. High heat would cause the eggs to brown quickly and become rubbery, breaking the delicate roll structure.
Can I make the ramen sushi roll ahead of time and how should I store it?
Yes, you can pre‑boil and drain the noodles, and beat the eggs in advance. Assemble the roll no more than a few hours before serving; store the assembled roll wrapped tightly in plastic wrap in the refrigerator and reheat gently in a skillet before slicing.
What does the YouTube channel Food Deliver specialize in?
The YouTube channel Food Deliver focuses on quick, budget‑friendly recipes that blend Asian street‑food flavors with everyday home‑cooking techniques. Their videos often showcase creative twists on instant‑noodle products and easy‑to‑follow breakfast or snack ideas.
Last updated: September 2, 2026
