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. ---------------------------------------------------------------------------
Nutrition
Ingredients
