Korean Seaweed Rice Balls & Rolled Omelette | food diary

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RECIPE: Korean Seaweed Rice Balls
INGREDIENTS
1 cup cooked short grain rice
1 tbsp sesame oil
1 tsp sesame seeds
roasted seaweed
salt to taste
Optional Fillings: shishito peppers, carrots
STEPS
1. Mix together cooked short grain rice with sesame oil, sesame seeds. Add in crushed up roasted seaweed. Salt to taste.
2. Form bite sized balls and firmly pack. For more seaweed flavour, roll into crushed seaweed flakes.
RECIPE: Rolled Omelette
INGREDIENTS
2 extra large eggs
STEPS
1. Whisk eggs well.
2. Add in a pinch of salt and cooking wine. (Optional)
3. Cook thin layer of eggs in pan, once partially cooked slowly begin to roll. Continue adding egg mixture in parts.
Enjoy!
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You rolled the rice balls really round！They look yummy！