 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Nori sheets and tofu pockets can be purchased from the Asian supermarket. Ingredients:
2 sheets dried fresh seaweed (nori) |
1/4 cup sesame seeds, toasted |
1 teaspoon salt, flakes |
1 teaspoon dried chili pepper flakes |
3 eggs, lightly beaten |
1 1/4 cups short-grain rice, cooked |
1 large carrot, grated |
1/2 cup thinly sliced green onion |
2 tablespoons pickled ginger, chopped |
2 tablespoons mirin |
12 tofu pockets |
Directions:
1. Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips.
2. Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
3. Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat.
4. Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
5. Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.
|
|