Prep 5 mins
Cook 5 mins
This makes a thick omelette which works very well in sushi. I like to use it in my sushi along with spring onions and mayo
- In a bowl beat all ingredients together.
- Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
- Cook until golden on both sides.
- Allow to cool and slice into 1/2 inch thick slices.
This wasn't quite what i expected, but I liked it just the same! We used it in the sushi we made for my hubby's birthday brunch, and it disappeared. I loved the flavour, it was really yummy, and my son actually ate the leftovers on it's own, without sushi! I think next time, i will make a super thin omelette and layer it while hot, to try to get the texture of the egg at sushi restaurants. Great recipe, thanks :)
Yum! I made this omelette and wrapped it with cucumber and rice to make sushi. The sweetness in the egg really helped me with eating as I am suffering from morning sickness. I was able to eat two rolls all on my own! Thanks for the recipe!