Vibrant, Colorful, Cute Roly Poly Temari Sushi

• 2 large rice bowls' worth Sushi rice
• 1 Smoked salmon
• 2 slice Cured ham
• 2 tbsp Tuna mayonnaise (this time, I used some from a tube)
• 1 tbsp Shirasu (boiled and dried baby sardines)
• 1 slice Sliced cheese
• 1 dash Avocado
• 1/2 Cucumber
• 1 leaf Shiso leaf
• 4 Mitsuba
• 1 Sesame seeds
• 2 Eggs
• 1 Sugar, salt, and katakuriko
• 1 if you use them, just 1 dash Salmon roe and radish sprouts

1. Using plastic wrap, form 3/4 of the sushi rice into bite-sized balls.
2. Mix the remaining 1/4 of the sushi rice with the shirasu, sesame seeds, and ripped up shiso leaves.
3. Use plastic wrap to roll it up into 4 balls.
4. Cook the egg.
5. Mix the ingredients together and make about four 20 cm wide egg crepes.
6. Parboil the mitsuba, soak in water, then drain.
7. Wrap up the shirasu rice balls with the egg crepes from 2, then tie shut with the mitsuba.
8. Top with salmon roe if you like.
9. Thinly slice the avocado into 5 cm slices, top with salmon, and lightly wrap around 4 of the rice balls from 1.
10. Repeat this process with the ham and cheese.
11. Use a peeler to cut the cucumber lengthwise into 4 slices.
12. Wrap up 4 of the rice balls from 1 and top with tuna mayonnaise.
13. Top as you like with radish sprouts.

rice, salmon, ham, mayonnaise, shirasu, cheese, avocado, cucumber, leaf, sesame seeds, eggs, sugar, salmon

Taken from cookpad.com/us/recipes/153027-vibrant-colorful-cute-roly-poly-temari-sushi (may not work)