Seaweed Tamagoyaki

I usually make tamagoyaki for sushi but I made this for lunch yesterday and it went pretty well with steamed rice.  I used a sushi rolling mat to roll the tamagoyaki after frying it and it made some lovely ridges on my tamagoyaki.  It's a good idea to strain the beaten eggs so that you don't get the white spots on the tamagoyaki, from the egg whites that were not beaten well. Well you can probably guess that I was in a hurry or was simply just too lazy to do that extra step.  I think the whites spots look nice on the tamagoyaki! Well it's your take on it.

Ingredients

4 large eggs
1 teaspoon sugar
1/2 teaspoon salt
1 nori or seaweed sheet
1 teaspoon cooking oil

Directions

1.  In a mixing bowl beat the eggs sugar and salt together and set it aside.
2.  Heat a frying pan on medium low and spread the cooking oil all over the frying pan.
3.  When the pan is hot pour in the beaten egg and spread the egg all over the frying pan. Quickly
     place the nori sheet on the egg before it starts to set.
4.  When the eggs are half set i.e. the bottom is getting firm but the top is still watery, fold the edges
     of the omelet over the nori sheet to follow the shape of the nori sheet.
5.  When the omelet is like almost done, start folding the omelet like a swill roll with a flat spatula f
     from the shorter edge. You should be able to make like 3-4 folds. Cook the rolled  omelet for
     about a minute or so until the omelet feels firm and there is no uncooked eggs oozing out from the
     roll.
6.  Once the omelet is done, transfer it to a sushi rolling mat and roll it firmly over the omelet. Secure
     both edges of the rolled sushi mat with a string or rubber band.
7.  Once the tamagoyaki(omelet) is cool, remove the sushi mat and slice the tamagoyaki.