Asian Tofu Pockets

Name: Asian Tofu Pockets
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 sheets dried fresh seaweed (nori); 1/4 cup sesame seeds, toasted; 1 teaspoon salt, flakes; 1 teaspoon dried chili pepper flakes; 3 eggs, lightly beaten; 1 1/4 cups short-grain rice, cooked; 1 large carrot, grated; 1/2 cup thinly sliced green onion; 2 tablespoons pickled ginger, chopped; 2 tablespoons mirin; 12 tofu pockets

Submitted by Wendy's Kitchen

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

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

2 sheets dried fresh seaweed (nori)
¹⁄₄ cup sesame seeds, toasted
1 teaspoon salt, flakes
1 teaspoon dried chili pepper flakes
3 eggs, lightly beaten
1 ¹⁄₄ cups short-grain rice, cooked
1 large carrot, grated
¹⁄₂ cup thinly sliced green onion
2 tablespoons pickled ginger, chopped
2 tablespoons mirin
12 tofu pockets

directions

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.
Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
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.
Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
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.