Vegetable Rolled Omelet Rice Balls: A Delicious & Nutritious Meal
How to Make Rolled Omelet and Rolled Omelet Rice Balls with Plenty of Vegetables
It’s been a while since I made protein-rich #RolledOmelet, starting with #HowToMakeRolledOmelet and even creating #RolledOmeletRiceBalls using the omelet! I packed the omelet with plenty of vegetables, and seeing it made me think how great it would be on rice balls, so I whipped those up too. We made these #KidFriendly Meals, also known as #TamagoyakiRiceBalls, for lunch! Thickly made rolled omelets, adorned with strips of seaweed, these rice balls are perfect for packing in a lunchbox for a picnic. I can already picture taking them on an outing!
Rolled Omelet Ingredients
- 5 Eggs
- 1.5 Tbsp Finely Chopped Carrot
- 1.5 Tbsp Finely Chopped Green Onion
- 1/2 tsp Salt
- 1 Tbsp Cooking Wine (Mirin)
- 1 Sheet of Seaweed (Nori)
- Cooking Oil
Rice Ball Ingredients
- 1 Bowl of Cooked Rice
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Pinches of Salt
- 1 Bowl of Cooked Rice
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Pinches of Salt
Cooking Instructions
Step 1
First, wash and prepare the carrot and green onion for the rolled omelet. After removing excess moisture, mince them very finely. Finely chopped vegetables mix better with the egg mixture and provide a pleasant texture when cooked.
Step 2
Crack 5 fresh eggs into a bowl and whisk them well. To achieve a smooth omelet, it’s best to strain the egg mixture through a sieve to remove the chalazae (the stringy bits). Add 1/2 teaspoon of salt to the strained egg mixture and stir to season evenly.
Step 3
Add the finely chopped carrot and green onion to the egg mixture and combine thoroughly. Stir in 1 tablespoon of cooking wine (mirin). Mirin helps to eliminate any eggy smell and adds a nice flavor. Mix everything until well combined.
Step 4
Lightly grease a non-stick pan heated over low heat with cooking oil, then wipe it with a paper towel to create a thin, non-stick coating. This ensures the egg doesn’t stick and cooks smoothly. Pour a thin layer of the prepared egg mixture into the pan. As the edges begin to set, carefully roll the omelet. Pour more egg mixture into the empty space and continue rolling, layering the egg, to create a thick rolled omelet.
Step 5
Carefully transfer the thick rolled omelet to a plate. Pour any remaining egg mixture into the pan and lay the cut sheet of seaweed over it. Once the seaweed is slightly cooked, place the previously made rolled omelet on top and roll it up firmly with the seaweed. This creates a beautifully seaweed-wrapped rolled omelet.
Step 6
Allow the completed seaweed-wrapped omelet to cool slightly before slicing. This helps maintain its shape and prevents it from breaking. Slice it into bite-sized pieces, about 1.5 to 2 cm thick, so the colorful layers are visible.
Step 7
In a bowl, combine 1 bowl of warm cooked rice with 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and 2 pinches of salt. Gently mix with your hands until well incorporated. It’s important to mix the seasonings while the rice is warm so they absorb properly. Shape the rice into bite-sized balls, about 3-4 cm in diameter, or any shape you prefer.
Step 8
Place a slice of the prepared rolled omelet on top of each rice ball. Then, wrap a strip of seaweed, about 1 cm wide, around the omelet and rice ball to secure it. This completes your attractive rolled omelet rice balls.
Step 9
And there you have it – a delicious lunch menu featuring protein-packed rolled omelet and savory rice balls topped with it. It’s a satisfying and tasty meal that looks as good as it tastes.
Step 10
Rolled omelet rice balls are a universally loved dish. Making them look pretty adds an extra layer of enjoyment, allowing you to ‘eat with your eyes’ first. Elevate your mealtime with these special and delightful rolled omelet rice balls!
