Salad Sushi Rolls - Great for Festive Occasions

• 2 bowls Plain cooked rice
• 100 ml Sugar
• 50 ml Grain vinegar
• 1 tbsp Mirin
• 1 tsp Salt
• 1 dash Umami seasoning
• 1 Cucumber
• 1 Crabsticks
• 1 can - 80 grams Canned tuna
• 3 tbsp Mayonnaise
• 2 Eggs
• 2 tsp Sugar
• 1 dash Umami seasoning
• 4 sheets Toasted nori seaweed
• 1 dash Vinegar (for the nori seaweed)

1. Mix up the and ingredients separately.
2. Slice a cucumber vertically into fourths.
3. Mix the ingredients and make an atsuyaki tamago (a thick omelet; I make it by stacking several thin omelets together).
4. Add the combined ingredients to freshly cooked rice cooked with a little less water than normal, cut it with a rice spatula, and let cool.
5. Lay nori seaweed on top of a sushi mat, spread rice over the seaweed, leaving 3-4 cm of the top empty.
6. Lay the ingredients a little lower to the middle, wet the rice-less nori with vinegar and press down on the ingredients as you roll.
7. Tip: In Step 3, pile up a little extra rice in 4 corners of the nori seaweed sheet.
8. If you do this rolled up sushi roll with be evenly thick all the way to the ends, and less likely to rip!
9. Finally, use a slightly wet knife and cut off both ends to make them look pretty.

rice, sugar, vinegar, mirin, salt, cucumber, crabsticks, tuna, mayonnaise, eggs, sugar, vinegar

Taken from cookpad.com/us/recipes/188227-salad-sushi-rolls-great-for-festive-occasions (may not work)