Snappy lunchtime nori omelette with avo

Ingredients

• One egg, beaten
• One nori sheet, cut into 1 cm by 1 cm squares
• Half a teaspoon soy sauce
• Half a teaspoon sesame oil
• Half a teaspoon white pepper
• Quarter of an avocado, sliced
• One birdseye chilli, sliced
• Half cup jasmine rice, cooked
• One tablespoon ketchup manis
• One tablespoon sriracha sauce
• One tablespoon kewpie mayonnaise
• Three leaves of cos lettuce
• Three leaves of radicchio
• Half a carrot, sliced into 1,5 cm batons
• Soy sauce and sesame seeds to serve
• One tablespoon vegetable oil
• Two teaspoons rice whine vinegar
• Three teaspoons vegetable oil
• One teaspoon caster sugar

Method

1. Beat egg with white pepper, half teaspoon soy sauce and sesame oil. Add nori squares to pan with a splash of vegetable oil and toast until fragrant (2 minutes).
2. Gently pour egg mixture over nori and cook on low heat until set (3 minutes).
3. Flip and cook for further one minute or until set. Remove from heat.
4. Meanwhile, cook rice according to water absorption directions, when cool pile on plate and drizzle with ketchup manis, sriracha and kewpie mayonnaise.
5. Toss cos lettuce, Radicchio and carrot with rice wine vinegar, vegetable oil and sugar.
6. Roll the omelette with the sliced avocado in the centre and slice into rounds. Add on top of rice, add salad to the side and serve with soy sauce and sesame seeds on the side to taste.

Product used in recipe

• OBENTO - OBENTO YAKI NORI FOR SUSHI