Sushi omelet rolls to go

Name: sushi omelet rolls to go
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 3 cm fresh ginger; 4 medium sized egg; 1 el Japanese soy sauce; 2 tl Sesame seed; 2 tl sesame oil; 200 g chilled soybeans; 1 tl wasabipasta; 1 el kewpie mayonnaise; 4 nori sheet; 50 g baby spinach; 150 g sweet vegetable carrot; 100 g sweet green radish

Rolls of omelette with soybeans, carrot, norivelles, baby spinach and rettich.

Ingredients

Kitchen Stuff

1 blender
1 cling film

Directions

Peel the ginger and grate. Beat the eggs with the soy sauce, the sesame seeds and the ginger.
Heat a little bit of sesame oil in the frying pan and fry a small flat omelette per person of the egg mixture. Allow to cool down.
Put the soy beans with the wasabi and mayonnaise in a high cup and puree with the hand blender.
Brush the omelets with the soybean wasabipuree. Put each omelette on a nori sheet.
Divide the spinach over the omelettes, so that the omelet is covered.
Cut the carrots into sticks of the same size as the radish.
Place the carrots and radish in rows in the middle of the omelette. Roll up the omelet as tightly as possible. Wrap in cling film.
Cut the omelet rolls for serving in 2 pieces per person.