Nori Omelet

Nori Omelet

Nori Rolled Omelettes may look fascinating and fantastic, but they’re prepared from the easiest of elements. Nori joins an excellent flavour and fragrance to this egg dish. It’s a low carb meal prepared with skill and goal for having fun after a cup of hot tea. The most excellent way to make this is in a square-shaped frying pan. Practically, this pan can be any shape, but the squared edges come in handy for creating an evenly shaped roll where nori is there in each bite. Kids love to eat these egg rolls along with some tomato sauce (ketchup), but you don’t require it. It is seasoned just correctly. It is stuffed with lightly sweet and spicy sour goodness.

Just make sure you mix the eggs very well to avoid clomped salt resembling here and there around the egg. I tell you now. This is not a comforting feeling when it occurs.

Another thing to note is that doing a pretty rolled egg omelette wants a small bit of technique namely observation, timing and intuition. This all points to the point that the egg requires to be rolled up at just the right time. Otherwise, it won’t roll properly. It can split, or it can burn. Nori is also known as laver is a somewhat generic name for a type of seaweeds cultivated for use often in Japanese cuisine. I say primarily because the same differences are combined with oatmeal in Ireland. But Americans know nori best as the paper-thin black-green wrapping used in sushi.



  • Three eggs
  • 1 ½ tbsp mirin
  • ¼ teaspoon of sea salt
  • 2 tbsp of sesame oil
  • One sheet nori seaweed


  • Beat the three eggs and add mirin, salt and mix well.
  • Heat sesame oil in a non-stick frying pan and swirl to coat pan.
  • Pour the mix in the pan and add one sheet nori.
  • Once the egg is fried roll it.

Serve warm.



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