Ingredients
2 cups cooked short-grain rice
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 sheets of dried seaweed (nori)
1 carrot, julienned
1 cucumber, julienned
4 eggs, beaten
1 cup cooked spinach
Sesame oil, to taste
Method
1. Mix the cooked rice with rice vinegar, sugar, and salt in a bowl. Allow the rice to cool to room temperature.
2. Heat a pan over medium heat. Add some oil, then pour in the beaten eggs. Cook the eggs like a thin omelette, flipping once. Remove from the pan and cut into strips.
3. On a bamboo mat or a clean surface, lay a sheet of seaweed shiny side down. Spread a thin layer of rice over the seaweed, leaving about 2 inches at the top.
4. Place the carrot, cucumber, spinach, and omelette strips in a line across the rice. Drizzle a bit of sesame oil on top.
5. Roll the seaweed tightly, starting from the end closest to you. Wet the edge with water to seal the roll. Slice into bite-sized pieces to serve.
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