Egg nori rolls

A classic Japanese dish, sushi is made by combining spiced rice, vegetables and meat or seafood, and wrapping it in nutritious seaweed (nori). These bite sized treats are stuffed with a traditional Asian egg omelette, and are wonderful enjoyed as lunch, dinner or as finger food for a dinner party.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 20 Item
  • Print


Egg nori rolls
  • 1 cup sushi rice
  • 1 1/2 cup water
  • 1 tablespoon sushi seasoning
  • 2 teaspoon vegetable oil
  • 2 eggs, lightly beaten
  • 4 sheets roasted nori (seaweed)
  • 1/2 small red capsicum, cut into thin strips
  • 1/2 small cucumber, cut into thin strips
  • soy sauce and wasabi, to serve


Egg nori rolls
  • 1
    Rinse rice in cold water until water runs clear. Drain. Place rice in a medium heavy-based saucepan with water. Bring to the boil, stirring. Reduce heat. Simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes (don't lift lid). Drain; spread in a baking dish. Drizzle sushi seasoning over hot rice. Using a flat spatula, stir through rice to coat. Cover with a damp tea-towel.
  • 2
    Heat oil in a medium non-stick frying pan over moderate heat. Add egg; tilt to cover base. Cook 1 minute, or until set underneath. Turn, cook 1 minute. Transfer to a chopping board. Slice thinly.
  • 3
    For each roll, place a sheet of nori on a flat surface. Using a wet spoon, spread a quarter of the rice over sheet, leaving a 2cm border. Top with a quarter each of the capsicum, cucumber and omelette. Roll nori tightly to enclose filling. Place, seam-side down, on a plate. Cover with plastic food wrap; chill 15 minutes. Trim ends of rolls. Cut each roll crosswise into 5 equal portions. Serve with soy sauce and wasabi.