Red shiso furikake and omelet wrapped in seaweed

 

Ingredients:

2 eggs

[A] 1 teaspoon sugar

[A] 1/4 teaspoon salt

1/2 tablespoon salad oil

200g rice

1 teaspoon red shiso furikake (dried perilla sprinkles)

1 sheet of toasted nori seaweed

Directions:

1. Crack the eggs into a bowl, add [A], and mix. Add 1/3 of the salad oil to an omelet pan and heat over medium heat. Pour in 1/3 of the egg mixture. Once cooked through, roll from left to right. Return the rolled egg to the left and repeat with the remaining egg mixture, in two batches.

2. Mix the red shiso sprinkles into the rice and spread on top of the toasted nori seaweed. Place [A] on top and roll from front to back.

3. Cut into bite-sized pieces and you're done!