Kobaba-maki (Rolled Omelette)

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
  • 0.50 a small cucumber
  • 60 g pickled turnip
  • 90 g pickled ginger
  • 0.25 tsp japanese horseradish
  • 1 tblsp salmon roe


  1. Beat the eggs lightly in a bowl, then add the salt and sugar.
  2. Heat a non-stick pan 7-8in/18-20cm over medium heat.
  3. Pour about half of the mixture into the pan and swirl so that it spreads evenly.
  4. 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.
  5. Remove from the pan and cool on a board.
  6. Repeat the process to make one more omelette.
  7. Put one sheet of the seaweed on a bamboo mat and place one omelette on top.
  8. Divide the sushi rice into two portions and spread one portion evenly over the omelette, pressing down lightly but firmly.
  9. Sprinkle half the sesame seeds on the rice.
  10. Peel the cucumber and cut the flesh into strips.
  11. 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.
  12. Using the bamboo mat, carefully roll up the omelette to form a long cylinder.
  13. Cut the roll into 2in/5cm pieces.
  14. Make up the second roll in the same way, this time omitting the pickled turnip and sprinkling the salmon roe over the Japanese horseradish.
  15. Arrange on a serving platter.
  16. Serve with pickled ginger and a bowl of dark soy sauce.


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