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Japanese Omelette, Asparagus and Carrot Roll

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Active Time:  20 Minutes
Total Time:  20 Minutes
  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 for creating a rectangular slice of omelette to lay on top of the sushi rice, but we use a simpler cooking method and roll the egg inside the nori sheet.
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
Other necessary recipes:
Sushi Rice
Whisk first 5 ingredients in small bowl to blend well. Heat oil in a heavy nonstick 8-inch-diameter omelette pan over low heat. Add egg mixture; cook until omelette is beginning to set, about 2 minutes. Using heat-resistant nylon spatula, turn omelette over and cook until just cooked through, about 1 minute. Slide omelette onto to cutting board; cool. Cut omelette in half then slice each half into 1/4-inch-wide strips.

Place one nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori forming 1/4-inch-thick layer and leaving 1/2-inch border on long sides. Spread 1/2 teaspoon wasabi horizontally down center of rice. Arrange 1/5 omelette strips, 2 asparagus stalks, and 1/5 carrot strips over wasabi.

Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp sushi knife, cut roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with remaining nori, rice, 4 teaspoons wasabi and vegetables.

Serve sushi with accompaniments.

Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

Serving size = 1 piece

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 40 pieces
Calories: 33
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 25mg
% Cal. from Fat: 27%
Cholesterol: 16mg
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