Egg and Nori Rolls (Tomago)

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READY IN: 15mins
Recipe by dicentra

These are so pretty with spirals of black and pale yellow. From The Book of Appetizers. I've made this twice now. I think the amount of egg needs to be doubled (see photo). Makes more like 6-8 servings, not 12. I've kept the recipe as written.

Ingredients Nutrition


  1. Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
  2. In a bowl, beat together eggs, salt and water.
  3. Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
  4. Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
  5. Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
  6. Continue stacking omelets and nori until all are used.
  7. Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
  8. Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

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