A great adaptable recipe for the modern packed lunch for school, work, or a picnic.
Total Time
30min
5.0
5 Ratings
Author: Sandie
Servings:
4
Ingredients
•
1 1/3
cups
Short Grain White Rice
or Long Grain Rice
•
4
Nori Sheets
•
6
Eggland's Best Classic Eggs
•
2
Tbsp
Apple Cider Vinegar
•
5
Perilla Leaves
•
2/3
cup
Canned Spicy Tuna
•
2
pckg
Imitation Crab
or Imitation Crab Meat
•
3
Seedless Cucumbers
•
1
pckg
Pickled Daikon Radish
•
4
Large
Carrots
Cooking Instructions
1.
Cook short grain Short Grain White Rice (1 1/3 cups) in a rice cooker. Keep it warm during the preparation of other ingredients.
2.
Gather all the ingredients and set them on a table.
3.
Beat all the Eggland's Best Classic Eggs (6) in a large bowl. Pour a fourth of the eggs into a pan over low-medium heat to make a egg pancake and remove. Repeat this process until all the eggs are used.
4.
Cut the cooked eggs into long strips and set aside.
5.
Julienne the Carrots (4) and the Seedless Cucumbers (3).
6.
Remove the Pickled Daikon Radish (1 pckg), Imitation Crab (2 pckg) and/or Canned Spicy Tuna (2/3 cup) from packaging and place it into separate bowls.
7.
Chop the Perilla Leaves (5) into strips and set aside.
8.
Put cooked rice in a bowl and drizzle Apple Cider Vinegar (2 Tbsp) on top and stir it until vinegar is thoroughly mixed in.
9.
Lay out a Bamboo Rolling Mat on the table with one piece of the Nori Sheets (4) in front of you. Take about a cup of the rice and spread onto about 2/3 of the sheet, leaving a 3/4 border with no rice.
10.
Place the filling ingredients very tightly next to each other. Be careful not to add too many of each ingredient.
11.
Now get ready to roll. Slowly roll over the bamboo mat end that is closest to you and keep rolling while pulling back that same bamboo mat edge. Press down gently after each successful roll.
12.
Remove the bamboo mat and with a clean, sharp knife, cut the roll into equal slices. Enjoy!
Nutrition Per Serving
CALORIES
693
FAT
12.4 g
PROTEIN
37.9 g
CARBS
109.0 g
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