Asian Tofu Pockets - cooking recipe

Ingredients

2 sheets dried fresh seaweed (nori)
1/4 cup sesame seeds, toasted
1 teaspoon salt, flakes
1 teaspoon dried chili pepper flakes
3 eggs, lightly beaten
1 1/4 cups short-grain rice, cooked
1 large carrot, grated
1/2 cup thinly sliced green onion
2 tablespoons pickled ginger, chopped
2 tablespoons mirin
12 tofu pockets

Preparation

Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips.
Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat.
Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.