Salad Roll (with rolling instructions)

• 1 Nori seaweed
• 230 grams Sushi rice
• 1/2 to 1 Green leaf
• 1/2 can Canned tuna ( small )
• 5 grams Mayonnaise
• 3 Kaoribako ( imitation crab meat )
• 1 Egg
• 1 dash Salt
• 1/6 Cucumber
• 30 grams Salmon (sashimi grade)
• 30 grams Processed cheese

1. Mix the tuna and the mayonnaise.
2. (Drain the tuna before mixing.)
3. Cut the cucumber vertically in 6 slices.
4. Make a sushi rice and mix it.
5. Mix all ingredients and fry the egg ( this time make an easy scrambled egg ) or you can use the egg rolls you can buy.
6. Spread the nori sheet longer than it is wide and spread the sushi rice on it.
7. Don't put rice on the upper side for about 4 cm (the edge to stick the roll).
8. The red mark shows how I made a small ridge in the sushi rice so that the ingredients won't spill out.
9. The blue marks indicate how the sushi rice is spread close to the edges to keep them nice and full.
10. Line the edge of the seaweed along the edge of the sushi mat.
11. Spread green leaf on and put the ingredients on it thinking about how the color would look when it is ready.
12. Put the cucumber at the end of the ingredients like in the picture.
13. I used just one hand because I was taking a picture but use both hands to roll it.
14. Pinch the side of the sushi mat and the nori with your thumb and index finger and press the cucumber with your middle finger.
15. Press the end with the cucumber and bring the end up like the picture.
16. Then next, press the ingredients with your middle finger and ring finger till where the sushi rice is and roll it.
17. Pull and tighten the sushi mat with either hand while the other hand hold the roll.
18. Pull the sushi mat till the rest of the nori sheet is rolled.
19. Done.

rice, green leaf, tuna, mayonnaise, crab meat, egg, salt, cucumber, salmon, cheese

Taken from cookpad.com/us/recipes/158427-salad-roll-with-rolling-instructions (may not work)