Ingredients
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3
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3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Egg and Nori Rolls (Tomago), 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 , 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
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Steps
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1
Done
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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. |
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2
Done
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in a Bowl, Beat Together Eggs, Salt and Water. |
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3
Done
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Heat a Skillet on a Medium Heat; Grease Lightly. Set 1 Teaspoon Egg Mixture Aside. |
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4
Done
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Use Remaining Eggs to Make 4 Thin Omelets. Trim Nori Sheets to the Same Size as Omelets. |
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5
Done
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Place Omelet, Uncooked Side Up, on a Bamboo Mat. Top With 1 Sheet of Nori. |
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6
Done
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Continue Stacking Omelets and Nori Until All Are Used. |
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7
Done
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Roll Up Omelet-Nori Stack in Mat to Make a Tight, Compact Cylinder; Seal Seam With Reserved Egg. |
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8
Done
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Let Stand Until Cold. Remove Bamboo Mat; Cut Roll in 12 Chunks. |
