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1
Start by making the inner roll.
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2
(The roll that gets wrapped inside) Cut 6cm off the seaweed sheet and use the bigger piece.
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3
Make an egg omelet using 2 eggs.
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4
Season beaten eggs with ingredients for the egg omelet.
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5
Cut the omelet in half.
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6
Lightly boil the Chinese cabbage.
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7
Place a sheet of seaweed on the sushi mat and spread 100 g of sushi rice.
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8
Leave 5 ml of the bottom uncovered with rice and 1 cm uncovered on the top.
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9
Place the filling a bit above the center.
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10
This is the important part!!
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11
You can roll it neatly if you lightly press the roll together once before you reach the edge of the roll.
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12
Lightly press the roll again after rolling it backwards.
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13
Now the inner roll is complete.
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14
Place a sheet of plastic wrap on top of the sushi mat.
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15
Spread the rest of the sushi rice(160g ) into the size of the entire inner roll.
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16
Position the inner roll slightly above the center.
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17
Make sure you don't roll the plastic wrap together.
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18
Peel the plastic wrap off as you roll.
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19
If you press the roll together lightly and roll it backwards again, the filling will end up in the middle!
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20
Now you're done with the rolling.
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21
Remove the plastic wrap.
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22
Coat the entire roll with sesame seeds,although I forgot to do this and cut the roll in half already.
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23
Next, cut the roll in half.
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24
Line the two rolls together and cut in half again.
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25
Repeat again to make 8 pieces.
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26
This is a close-up shot of how it turned out.
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27
Arrange the extra slices of omelet and place strawberries on the side to give it a colorful and happy spring feel.
