Asian Tofu Pockets

• 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

1. 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.
2. Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
3. 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.
4. Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
5. 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.

sesame seeds, salt, chili pepper, eggs, shortgrain rice, carrot, green onion, ginger, mirin, pockets

Taken from www.food.com/recipe/asian-tofu-pockets-133082 (may not work)