Egg And Nori Rolls Recipes

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EGG AND NORI ROLLS (TOMAGO)



Egg and Nori Rolls (Tomago) image

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.

Provided by dicentra

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

3 sheets nori
3 eggs
1 tablespoon cold water
1 pinch salt

Steps:

  • 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.

Nutrition Facts : Calories 18.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 52.9, Sodium 30.4, Carbohydrate 0.1, Sugar 0.1, Protein 1.6

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