Egg and Nori Rolls (Tomago)

READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a bowl, beat together eggs, salt and water.
  • Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
  • Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
  • Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
  • Continue stacking omelets and nori until all are used.
  • Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
  • Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.
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