Cooking Instructions
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Step 1
Cook short grain
Short Grain White Rice (4 cups)
in a rice cooker. Keep it warm during the preparation of other ingredients.
Step 2
Gather all the ingredients and set them on a table.
Step 3
Beat all the
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.
Step 4
Cut the cooked eggs into long strips and set aside.
Step 5
Julienne the
Carrots (4)
and the
Seedless Cucumbers (3)
.
Step 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.
Step 7
Chop the
Perilla Leaves (5)
into strips and set aside.
Step 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.
Step 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.
Step 10
Place the filling ingredients very tightly next to each other. Be careful not to add too many of each ingredient.
Step 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.
Step 12
Remove the bamboo mat and with a clean, sharp knife, cut the roll into equal slices. Enjoy!
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