1. Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside. 2. In a bowl, beat together eggs, salt and water. 3. Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside. 4. Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets. 5. Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori. 6. Continue stacking omelets and nori until all are used. 7. Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg. 8. Let stand until cold. Remove bamboo mat; cut roll in 12 chunks. ---------------------------------------------------------------------------
Nutrition
Ingredients
