Egg (nori) roll

July 10, 2008 at 10:18 am 7 comments

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)
  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.

Entry filed under: cooking, food, recipes, vegetarian. Tags: , , , , , , , , , .

Earl Grey Madeleines Scallion bread

7 Comments Add your own

  • 1. Coffee and Vanilla  |  July 11, 2008 at 3:51 pm

    Beautiful, I tried to make sushi yesterday for the first time… it came out very tasty, but a little bit too loose… I will be trying again… Margot

  • 2. totaltransformation  |  July 11, 2008 at 4:24 pm

    Thanks for the recipe. Here’s to hoping I don’t ruin it in the execution.

  • 3. eatyet  |  July 12, 2008 at 12:02 am

    Margot- if a roll isn’t tight enough, use the bamboo mat and try to press it into a squarish shape (pressing the top and sides flat, compressing the rice). when you slice it, you’ll get square pieces instead of rounds.

  • 4. Kevin  |  July 13, 2008 at 1:57 am

    Those look good!

  • 5. justfoodnow  |  July 19, 2008 at 1:08 am

    I just had to say this – this recipe is not ruinable! It really produces the tastiest one I have seen in a long time and the easiest. Everyone should try it.

    Thanks for a super blog – really super.

  • 6. eatyet  |  July 19, 2008 at 3:41 pm

    thanks 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

July 2008
« Jun   Aug »



%d bloggers like this: