Yakiniku Gimbap for Cherry Blossom Viewing

• 1 sheet Nori seaweed
• 1 prepare about 1 rice bowl Hot cooked rice
• 1 Thinly sliced beef offcuts
• 2 to 3 bundles Spinach
• 1 small Imitation crab sticks
• 1 slice into 1-cm- thickness Fish sausage
• 1 slice into 1-cm-thickness Takuan - Yellow pickled daikon
• 1 sliced 1 cm thick Cheese
• 1 Sesame oil
• 1 Salt
• 1 Yakiniku sauce (bottled)

1. Fry the beef and stir in the yakiniku sauce.
2. Leave to cool.
3. Blanch the spinach and drain well.
4. Season with sesame oil and salt.
5. Slice the crab stick, fish sausage and cheese into a thickness of about 1 cm each.
6. Prepare each of the ingredients so that they're long enough to fit the width of the nori.
7. Add the sesame oil and a pinch of salt to the rice and mix well.
8. Line your rolling mat with a piece of cling film and place a sheet of nori on it.
9. Sprinkle with a little sesame oil and salt.
10. Spread the rice evenly on top.
11. Place the prepared ingredients in the centre (but slightly nearer towards you) and roll up the sushi from the front.
12. Ensure that both ends of the nori stick together well at the end.
13. Leave the sushi to sit for a while to moisten the nori.
14. When serving, slice the sushi with a moistened knife.
15. Be careful not to crush the sushi with the knife.
16. Move the knife from front to back as if using a saw!

rice bowl, beef offcuts, bundles spinach, crab sticks, sausage, thick cheese, sesame oil, salt, yakiniku sauce

Taken from cookpad.com/us/recipes/144626-yakiniku-gimbap-for-cherry-blossom-viewing (may not work)