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Nori Omelet

Serves 2
Time 5 min
This delicious omelet makes a unique breakfast, reminiscent of tamagoyaki (egg sushi). But you can also slice the omelet into bite-sized pieces that show off the swirled interior, making it a great appetizer, too. Watch our how-to video.
Ingredients
  • 3 eggs
  • 1 1/2 tablespoon mirin
  • 1/4 teaspoon fine sea salt
  • sugar (optional), pinch of
  • 2 teaspoons sesame oil
  • 1 sheet nori (toasted seaweed)
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Method

In a medium bowl, whisk together eggs, mirin, salt and sugar (if using).

Heat a large skillet over medium heat until hot.

Pour in oil and swirl to coat the bottom and about 1/4 inch up the sides of the pan.

Pour in egg mixture and swirl again to coat the bottom evenly.

Lower heat to medium-low. Place nori sheet on top, cover the pan and cook until eggs are set and nori is pliable, 2 to 3 minutes.

With a spatula, loosen one edge of omelet; gently fold edge over, then fold again, rolling omelet up like a jelly roll.

Remove from the heat and slide omelet onto a plate or cutting board. Let sit for 1 to 2 minutes to allow nori to soften.

Cut omelet in half crosswise, or let cool a few more minutes and cut it into 6 to 8 slices to reveal the interior.

Serve warm or at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 eggs
  • 1 1/2 tablespoon mirin
  • 1/4 teaspoon fine sea salt
  • sugar (optional), pinch of
  • 2 teaspoons sesame oil
  • 1 sheet nori (toasted seaweed)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.