Japanese Omelette, Asparagus and Carrot Roll
- Active Time 20m
- Total Time 20m
Makes 40 pieces
Japanese chefs are excellent at their craft. They've even developed a special way to make an omelette, layer-by-layer, into the shape of a gold bar. This is fine, but we use a simpler cooking method and roll the egg inside the nori sheet. Cooking.com Tip: Using the right pan and spatula will prove just how simple making an omelette can be. To begin, always use a heavy nonstick omelette pan that releases the omelette easily. And since metal spatulas will scratch your treasured nonstick pan, use heat-resistant rubber spatulas or flexible, angled heat-resistant nylon spatulas to maneuver your omelettes.
- For Omelette:
- 3 large eggs
- 2 tablespoons water
- 1 1/2 teaspoons mirin
- 1 1/2 teaspoons soy sauce
- Pinch of salt
- 1 teaspoon canola or vegetable oil
- For Sushi:
- 5 dried nori sheets
- 3 3/4 cups sushi rice (see recipe)
- 5 teaspoons wasabi paste
- 10 thin stalks asparagus, trimmed, blanched
- 2 large carrots, peeled, cut into matchstick-size strips, blanched
Accompaniments: soy sauce, wasabi paste, pickled ginger
Companion recipe: Sushi Rice
FOR THE OMELETTE:
Whisk the first 5 ingredients in a small bowl to blend well. Heat the oil in a heavy nonstick 8-inch-diameter omelette pan over low heat. Add the egg mixture; cook until the omelette is beginning to set, about 2 minutes. Using a heat-resistant nylon spatula, turn the omelette over and cook until just cooked through, about 1 minute. Slide the omelette onto a cutting board; cool. Cut the omelette in half then slice each half into 1/4-inch-wide strips.
FOR THE SUSHI:
Place one nori sheet shiny-side down on a bamboo sushi mat. Using a rice paddle, spread 3/4 cup sushi rice over the nori, forming a 1/4-inch-thick layer and leaving a 1/2-inch border on the long sides. Spread 1/2 teaspoon wasabi horizontally down the center of the rice. Arrange 1/5 omelette strips, 2 asparagus stalks and 1/5 carrot strips over the wasabi.
Starting with long edge nearest you and using the bamboo mat as aid, roll the nori around the fillings jellyroll-style. Using a gentle pressing motion, compress the roll forming a round or square roll. Remove the mat. Using a very sharp sushi knife, cut the roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with the remaining nori, rice, 4 teaspoons wasabi and vegetables.
Serve the sushi with accompaniments.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita-Leong Danhi.
Serving size = 1 piece
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
33 calories; 1g total fat; 16mg cholesterol; 25mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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