That’s a Wrap! Sesame Egg Nori Wraps

Who says kids should be the only ones who get to play with their food? Once you get yourself into rolling Nori, it’s sure to be your newest obsession. Don’t be surprised if it leaves you wanting to roll up all of your food!

Nori are flat toasted sheets of seaweed, that are a source of omega-3 fatty acids as well as important minerals like iodine. You most likely know it as the piece of seaweed that is tightly wrapped around your favorite sushi roll.

For this recipe, I was looking for a light but filling lunch idea — but you can certainly use this as a snack or appetizer. Today I’m showing you how to fill with sesame eggs, fennel, radicchio, broccoli sprouts, tahini cream, and scallions, but you feel free to use some of your own favorite ingredients instead. Switch out these veggies for carrots and jicama, or any combo that sounds good to you. Be sure to let the kids get in on the fun, too!

Sesame Egg Nori Wraps

Ingredients

6 eggs

1/2 teaspoon sesame oil

Sea salt to taste

2 sheets of Nori, cut evenly into 4 sections

1 small fennel bulb, very thinly sliced

8 pieces of radicchio lettuce cups

1/2 cup broccoli sprouts

1/4 cup scallions, thinly sliced on a bias

Tahini cream

2 tablespoons tahini

2 tablespoons hot water

Sea salt to taste

1 small grated garlic clove

1 teaspoon sesame oil

Juice from 1/2 lime

Instructions

1. Whisk eggs and sesame oil with pinch of salt. Pour over a small, greased skillet set to medium-low heat. Let cook gently until edges look like they are beginning to set, 2-3 minutes. Using a spatula, carefully turn the egg all at once. Cook on the opposite side just until cooked through, about 2 minutes.
2. Cut egg into thin strips, about 1” x 2.” Let cool.
3. While the egg cools, add tahini cream ingredients to a blender or small chopper and blend until completely smooth. Set aside.
4. Place each strip of Nori vertically in front of you.
5.  Fill radicchio cups with even amounts of each vegetable and top with two slices of egg. Place about 1/3 of the way up from the bottom of the Nori strip. Smear a bit of tahini on top of the egg and tightly roll the nori around the mixture so that it is like a snug blanket. Keep rolling until you reach the end of the Nori and dab a bit of water on the end of the seaweed to attach it to itself. *Honest tip: you may need to hold for a second with your finger to get the nori to stick, but it is naturally quite sticky and shouldn't give you too much trouble.
6. Enjoy!

~Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food! For more inspiration, check out her website and Instagram.