Makes 1-12″ omelette.


- 4 full sheets of nori
- 6 eggs
- 1 Tbsp soy sauce
- 1 1/2 tsp sesame oil
- Cooking spray


10″ non-stick square pan


  1. Crack 2 eggs in a bowl. Add 1 tsp of soy sauce and a 1/2 tsp of sesame oil. Scramble until evenly combined.
  2. Mist a 10″ square non-stick pan well with cooking spray. Set atop a low-medium flame. Pour the scrambled egg mixture on the pan and roll the liquid around evenly until the entire surface is covered in egg. Let cook for about a minute until the eggs are lightly set.
  3. Lay a single layer of nori on the surface of the semi-cooked egg, trying to cover as much area as possible. You may need to cut one of the pieces of nori to fill in some of the surface area.
  4. Take the pan off the heat and onto a heat proof surface. Using a rubber spatula and your fingers, start rolling the omelette upwards, away from you, to create a tight roll, seam side down. Be careful as the egg will be hot. When you have created a roll, slide it down towards the handle of the pan.
  5. Spray the pan evenly with oil spray again. Now, repeat steps 1-4.
  6. Finally, for a third time, repeat steps 1-4. Carefully remove the omelette from the heat, wait to cool slightly, then cut with a sharp knife to serve.
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