Roll 'Em Up! Nori Seaweed Rolls

1. 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.

2. 2

   Dip your finger in water, and wet the end of the nori that is furthest from you.

3. 3

   Top the rice with the egg crepe, tuna-mayonnaise, and lettuce.

4. 4

   Place the ingredients on the end closest to you.

5. 5

   Using the cheese as a center, roll up the sushi.

6. 6

   It's so simple, there's no need for a sushi rolling mat.

7. 7

   Place the roll with the sealed side down.

8. 8

   Here it is with the crabmeat filling.

9. 9

   Cut them in half and wrap 'em up in saran wrap for today's obento.

10. 10

    Just pop 'em in a bag and away you go!

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.