Roll 'Em Up! Nori Seaweed Rolls

Name: Roll 'Em Up! Nori Seaweed Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 4 sheets Toasted nori seaweed; 6 rice bowls' worth Left-over rice; 1 Lettuce; 1 egg's worth Egg crepe; 1 Tuna mixed with mayonnaise; 4 sheets 1) Cheese; 1 Bonito flakes mixed with soy sauce; 4 2) Imitation crabmeat sticks

cookpad.japan @cookpad_jp

I learned the trick of cutting the nori seaweed in half on a TV cooking show ages ago.
They roll up so easily that I make them for obento often.
Use any filling you like.
I plan to update the recipe with other fillings, too!

Recipe by Sakura131

cookpad.japan @cookpad_jp

Recipe by Sakura131

Saved

Ingredients

4 servings

4sheets Toasted nori seaweed
6rice bowls' worth Left-over rice
Filling
1Lettuce
1egg's worth Egg crepe
1Tuna mixed with mayonnaise
4sheets 1) Cheese
1Bonito flakes mixed with soy sauce
42) Imitation crabmeat sticks

Saved

Steps

1

Cut the toasted nori seaweed in half, place it on the work surface, and spread a thin layer of rice to cover about 3/4 of the nori. Dip your finger in water, and wet the end of the nori that is furthest from you.
2

Top the rice with the egg crepe, tuna-mayonnaise, and lettuce. Place the ingredients on the end closest to you.
3

Using the cheese as a center, roll up the sushi. It's so simple, there's no need for a sushi rolling mat.
4

Place the roll with the sealed side down.
5

Here it is with the crabmeat filling.
6

Cut them in half and wrap 'em up in saran wrap for today's obento. Just pop 'em in a bag and away you go!
7

Another versions:
Natto Rolls: Fill rolls with natto and shredded shiso mixed with soy sauce.
8

Pickle Rolls: Fill rolls with takuan pickles, cucumber, and shredded shiso mixed in soy sauce.