Japanese Omelette Rolls
Servings
3-4people
Servings
3-4people
Ingredients
Instructions
  1. Whisk the tamari and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
  2. Crack the eggs into a large jug and add the remaining water. Use a fork to whisk until well combined.
  3. Heat 1 teaspoon of the coconut oil in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base.
  4. . As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining coconut oil and egg mixture.
  5. Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide cucumber, snow pea sprouts and avocado among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half. Arrange on a serving plate and serve.