Salad Sushi (California Roll)

1. 1

   Combine freshly-cooked rice and sushi vinegar into a bowl.

2. 2

   Use a spatula and mix in a cutting motion.

3. 3

   Leave to cool.

4. 4

   Break the egg into a bowl and beat, then add salt and soup stock and mix.

5. 5

   Oil an egg frying pan and heat, then add half of the egg.

6. 6

   When the egg is half-cooked roll it to the side nearest to you.

7. 7

   Move the egg to the other end of the pan, then add the rest of the egg to the rest of the pan.

8. 8

   When the egg is half-cooked again roll it up to the side nearest to you.

9. 9

   After it cools cut it in half length-wise.

10. 10

    Place your seaweed on a bamboo mat (smooth side facing up).

11. 11

    Spread out the sushi rice you made in Step 1 onto the seaweed, leaving about 1/4 of the seaweed clean at the top.

12. 12

    Place the crab stick, egg, and lettuce on top (cut any parts that are sticking out).

13. 13

    Fill in the gaps with mayonnaise.

14. 14

    Moisten with water the open seaweed part at the top.

15. 15

    Roll it up into a wrap from the side nearest to you.

16. 16

    Cut with a knife and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.