Egg (nori) roll

I was inspired by Japanese ‘big rolls’, which are usually large (1 + 1/2 sheets of nori to wrap around) with an omelet center and other stuffing. This is a smaller, quicker, lazier version with all the fillings cooked together as one. Making nori rolls gets easier with practice and bamboo rolling mats. Also remember to use plastic wrap on the bamboo mat to help keep it clean.

Nori Egg Roll (3 rolls)

• 2 cups cooked sushi rice (1 cup raw)
• 3 tbsp seasoned rice vinegar (if unseasoned, add 1 tsp sugar, 1/2 tsp salt)
• 3 sheets of nori
• 3 eggs
• oil for pan
• 1 1/2 cup raw baby spinach
• 4 shitake mushrooms
• 2 tsp mirin
• 3/4 tsp salt
• sesame seeds (optional)

Prep:

1. Mix rice vinegar into warm (cooked) rice, set aside. Beat the eggs with half the salt in a bowl, set aside.
2. Cut mushrooms into thin strips and roughly chop up the spinach if the leaves are large.
3. Heat up a small pan (cast iron or nonstick 6-8in) medium high, add oil (2 tsp), then mushrooms, spinach, mirin and salt; cook until spinach is wilted.
4. Pour spinach mixture into bowl of beaten eggs and mix to combine.
5. Heat pan up again medium high, add more oil to coat pan. Pour eggs into pan, spread out the spinach and mushrooms.
6. When edges set after a minute or so, fold 2 opposite sides towards the center, ending with something rectangular in shape.
7. Turn heat low and finish cooking till it’s no longer runny in the center. You can try to flip it over or just put a lid on it for a minute or so. Cut egg into 3 equal long strips.
8. Spread 1/3 of the rice on 3/4 of the nori sheet.
9. Put a strip of egg on the part of the sheet with no rice.
10. Roll it up starting from the egg end, using the bamboo mat to roll and press.
11. Cut roll up into 6 or 8 pieces, and sprinkle on sesame seeds.

I don’t think you need any soy sauce, everything is already seasoned.

-L

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