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1
Cook the ground pork in the yakiniku sauce.
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2
Add salt to the egg, Heat some oil in a frying pan and make scrambled eggs.
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3
Blanch the mizuna greens in boiling salted water.
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4
Slice the shiitake mushrooms, put into a bowl with a little soy sauce, cover with plastic wrap and microwave for 15 seconds.
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5
Leave as-is to cool.
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6
Place a sheet of nori seawed on a sushi mat with the non-shiny (rough) side up.
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7
Drizzle on some sesame oil and spread it all around using a piece of paper towel.
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8
Sprinkle with salt.
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9
Spread about 1 bowlful of rice over the nori, and sprinkle on some white sesame seeds.
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10
Add the prepared fillings from Step 2.
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11
Leave a gap in the front and back to make it easier to roll up the roll.
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12
Pick up the front end of the sushi mat and push it over the filling towards the center in one motion and press.
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13
Then keep on rolling without hesitation.
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14
The roll looks like this.
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15
Some of the filling may be sticking out from the sides, so just push them back in gently and tidy up the roll.
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16
If you cut the roll with the seam side down, the slices will be nicer looking.
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17
Wipe the knife each time you make a cut with a moistened kitchen towel - this way the slices are less likely to fall apart.
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18
Cut to whatever thickness you like and enjoy.
