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Chicken nori Omelette

Recipe for Chicken nori Omelette

Spruce up your omelet into various shapes with the spiral roll and fold-over drop methods in this recipe. The binding is good thanks to ground chicken breast. .
Servings 2 rolls
Author Victoria


  • 1 chicken breast
  • 2 sheets nori or any wrapper
  • 5 eggs
  • 1 Tbsp potato starch or corn starch
  • 1 Tbsp seasoning powder or ¼ amount of salt adjust to your taste
  • ¼ tsp ground pepper
  • 2 Tbsp frying oil
  • 2 Tbsp soy sauce or any dipping sauce optional

Filling & Decoration

  • mixed vegetables or carrot/corn version
  • baby carrots, green bean


  • Wash, pat dry, then cube chicken breast and add to your food processor or grinder.
  • Grind together with starch, and ½ Tbsp of seasoning powder or some salt/garlic salt if preferred.
  • Extract to add 2 egg whites only to the ground meat and mix well.
  • In a bowl, add 3 eggs together with the 2 yolks remained from the earlier step.
  • Add remaining seasoning or your choice of salt/pepper.
  • (optional) If the egg is too thick for your omelet, add 2 Tbsp of water or milk.
  • Mix the egg to dissolve the added seasoning, do not over-whisk.

Make the omelette

  • Heat a non-stick frying pan over medium heat. When hot, add 1 Tbsp of oil to coat the surface. Tilt the pan or twirl around with your spatula.
  • Reduce heat to low, pour in half of the egg liquid. Tilt the pan to let it coat the bottom completely.
  • Wait till all the edge crusty a bit, use your spatula to skim around the perimeter.
  • When the egg is done, carefully transfer out onto a large plate.
  • Repeat for the second batch. Use different for easier handling of each layer.

Spruce up the Omelette: Folding and rolling

  • Heat your steamer's pot.
  • Cut out 2 pieces of parchment paper to line the steaming tray to prevent sticking. Punch out some holes in them to drip off the water.
  • Lay the better looking of the omelet down to a flat surface.
  • Lay a piece of nori on top the egg.
  • Spread half of the ground chicken mixture over the nori.
  • Arrange baby carrot, corn or any of your decorative vegetables onto one end.
  • Lift to fold-over then roll and tuck into omelette roll.
  • Steam for 5-10 minutes or until chicken is done.
  • Once finished, you can serve as is or wait for the roll to cool down before cutting into swirly slices.

Alternate Rain-drop shape

  • Instead of rolling as above, you spread more chicken mixture at the cross-center area of the nori and just a thinner layer near by the two ends horizontally.
  • Lay carrot and green bean at the cross-center.
  • Lift one end of the egg to fold over to the other end.
  • With your fingers, lightly apply more pressure at the joining edges to seal and thin it down.
  • Steam, cool, and cut, the slice should look like an asymmetrical drop.