That's a Wrap, Nori! hero image

That's a Wrap, Nori!

Japanese-Style Seaweed Rolls with Omelette, Greens, and Soy-Lime Drizzle

30 minutes
Serves 4
AppetizerJapanese
Herb's take

Inspired by Japanese tamago sushi and kimbap, these nori wraps roll up a delicate layered omelet with crisp greens and a zingy soy-lime sauce. You’ll master the art of rolling, slicing, and balancing umami with brightness, plus a bit of origami for your taste buds.

Equipment needed
  • Sushi rolling mat (optional but helpful)
  • Nonstick skillet

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, whisk the eggs, whole milk, 1 teaspoon soy sauce, and sugar until smooth.
  2. 02
    Heat a nonstick skillet (8 or 10-inch) over medium-low and add 1 teaspoon neutral oil. Pour in a thin layer of egg mixture, tilting the pan to cover. Let it set for about 30 seconds.
  3. 03
    Gently roll the set egg from one side to the other using chopsticks or a spatula, leaving the rolled portion in the pan.
  4. 04
    Brush a bit more oil onto the exposed pan, pour in another thin layer of egg, lifting the rolled part so new egg runs underneath. When set, roll again, continuing until all egg is used and you have a layered omelet log.
  5. 05
    Transfer the omelet to a cutting board and let cool for 2 minutes. Slice into 1/2-inch strips.
  6. 06
    In a small bowl, combine remaining 2 tablespoons soy sauce, lime zest and juice, toasted sesame oil, and sesame seeds. Whisk well.
  7. 07
    Lay a nori sheet shiny-side down on a sushi rolling mat or clean kitchen towel. Arrange a quarter of the spinach in a line across the lower third, top with cucumber, scallions, and several omelet strips.
  8. 08
    Drizzle a spoonful of the soy-lime dressing over the fillings.
  9. 09
    Roll the nori tightly from the bottom, using the mat to help shape it into a firm log. Repeat with remaining ingredients to make 4 rolls.
  10. 10
    Slice each roll into bite-sized pieces with a very sharp knife. Arrange on a platter and serve with extra dressing for dipping.

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