Japanese Egg Nori Rolls

Japanese Egg Nori rolls

Recipe only

Due to Shintoism, the ancient mythological religion, and later Buddhism, which was introduced from China, the Japanese remained a non-carnivorous nation until the opening up of the country to western influences towards the end of the nineteenth century. Today, despite Japan’s economic growth and the pressure from overseas governments to open up the domestic market, Japan is still largely a nation of fish and vegetable eaters. This is a good example of fresh produce, fantastic presentation and outright healthy eating.

INGREDIENTS

3 tablespoons light soy sauce

1/2 teaspoon wasabi paste

1/2 cup (125 ml) water

8 free range eggs at room temperature

Pinch of salt

1 tablespoon butter

4 nori seaweed sheets

1 large ripe avocado, seed removed, sliced

2/3 cup cooked sushi rice

METHOD

1. Whisk the soy sauce and wasabi and 60 ml (1/4 cup) water till well combined, set aside for when serving.

2. Crack the eggs into a large bowl and add the remaining water, add a pinch of salt and whisk till well combined.

3. Heat 1 tablespoon of butter in a non-stick frying pan over medium heat until the butter starts to foam. Pour a quarter of the egg mixture into the pan and swirl till the whole base is covered, cook to make an omelette and when perfect remove and keep on a flat plate. Repeat 3 more times. 

4. Now using one of the omelettes at a time on a clean, flat surface, place 1 nori sheet on top of the omelette and then in the middle line the rice and avocado. Carefully roll up the omelette and when nice and tight, trim the ends to make them look good. Cut into bit sized pieces and serve with the soy and wasabi dipping sauce.