Egg Sesame Nori Rolls

Egg sesame nori sushi rolls with a side of tomato and Wasabi


  • 1 sheet EMERALD COVE Organic Pacific Nori
  • approximately 1½ cups cooked, cooled sushi rice
  • 1 egg, beaten
  • EDEN Wasabi powder
  • sesame seeds
  • bamboo sushi roller or thick cloth napkin
  • gluten-free SAN-J Tamari
  • GINGER PEOPLE Organic Pickled Sushi Ginger


In hot oiled small skillet, heat beaten egg until cooked throughout. It should resemble a flat omelette. Cut into thin strips. Mix small amount of Wasabi powder with water to make a paste. Lay out sushi roller or cloth napkin and place Nori sheet on top. Using spoon, spread rice evenly over Nori sheet, wetting spoon to prevent sticking to the rice. Cover Nori sheet, except for 2" wide strip along far edge. Lay filling along edge closest to you: start with a very thin spread of Wasabi, add strips of egg, sprinkle with sesame seeds. Roll, and seal edges with water. Using very sharp knife, slice Nori roll into sections, wetting knife in between cutting. Serve with Tamari, pickled ginger and additional Wasabi.

Serves 1-2.