-
1
Have on hand a roll of plastic wrap and an 8-inch skillet.
-
2
In a bowl mix together the mayonnaise and wasabi.
-
3
In another bowl beat the eggs.
-
4
In the skillet over medium heat, heat the oil.
-
5
Add the eggs and spread them around the pan.
-
6
Sprinkle with the chives, if using, and cook until the eggs are just set.
-
7
With a spatula, turn the omelet over and cook 1 minute.
-
8
Turn out onto a plate.
-
9
Cut into 5 wedges.
-
10
Tear off a 12-inch piece of plastic wrap and lay it on the work surface.
-
11
Lay 1 sheet of seaweed, on the diagonal, rough side up, in the center of the wrap.
-
12
Set 13 cup of warm rice in the center of the seaweed.
-
13
With a spatula or back of a spoon lightly spread into a 5-inch square or circle.
-
14
Spread 1/2 tablespoon of the mayonnaise mixture over the rice.
-
15
Set 1/2 slice of ham on the rice.
-
16
Cut an omelet wedge into 2 pieces and lay the pieces on the ham so they fit evenly.
-
17
Place the cheese on the egg and finish with the remaining 1/2 ham slice.
-
18
Spread the remaining mayonnaise mixture on the ham.
-
19
Spread another 13 cup of rice over the ham.
-
20
Starting from one bottom corner of seaweed, bring it up and over the layers and hold with your finger.
-
21
Take the next corner of the seaweed and fold it so that it overlaps slightly with the first corner.
-
22
Continue folding over the seaweed until all the layers are wrapped in it.
-
23
Wrap tightly in plastic wrap.
-
24
Set aside for 5 minutes.
-
25
Use the remaining rice and filling ingredients to make 4 more sandwiches.
-
26
Either keep the plastic on or remove and with a large knife, slice the sandwiches in half.
-
27
more sandwiches.
