Total Time
30mins
Prep 25 mins
Cook 5 mins

Nori sheets and tofu pockets can be purchased from the Asian supermarket.

Ingredients Nutrition

Directions

  1. Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips.
  2. Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
  3. Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat.
  4. Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
  5. Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.