Make an omlette with a twist.


  • 2 eggs
  • a little salt
  • 2 tsp sugar
  • 2 sheets dried seaweed (nori), toasted
  • 1 cup prepared sushi rice
  • 1 tsp toasted sesame seeds
  • 0.5 a small cucumber
  • 60 g pickled turnip
  • 90 g pickled ginger
  • 0.25 tsp japanese horseradish
  • 1 tblsp salmon roe


  • Beat the eggs lightly in a bowl, then add the salt and sugar.
  • Heat a non-stick pan 7-8in/18-20cm over medium heat.
  • Pour about half of the mixture into the pan and swirl so that it spreads evenly.
  • Cook until the surface of the omelette is almost dry, then turn quickly with a spatula and cook the underside for only a few seconds.
  • Remove from the pan and cool on a board.
  • Repeat the process to make one more omelette.
  • Put one sheet of the seaweed on a bamboo mat and place one omelette on top.
  • Divide the sushi rice into two portions and spread one portion evenly over the omelette, pressing down lightly but firmly.
  • Sprinkle half the sesame seeds on the rice.
  • Peel the cucumber and cut the flesh into strips.
  • Place half the strips along the rice, top with half the pickled ginger and all the pickled turnip and spread on half the Japanese horseradish.
  • Using the bamboo mat, carefully roll up the omelette to form a long cylinder.
  • Cut the roll into 2in/5cm pieces.
  • Make up the second roll in the same way, this time omitting the pickled turnip and sprinkling the salmon roe over the Japanese horseradish.
  • Arrange on a serving platter.
  • Serve with pickled ginger and a bowl of dark soy sauce.

Find recipes by keyword:

autumn spring summer winter light meals and snacks quick meals japanese