Futomaki! For Ehoumaki: Delicious Salad Sushi Rolls

• 1/2 can Canned tuna
• 1 tsp Sesame oil
• 2 tbsp Sukiyaki sauce
• 2 Eggs
• 1 and 1/2 tablespoons Mirin
• 1 tsp Bonito dashi granules
• 1/2 Avocado
• 2 tbsp Mayonnaise
• 2 tsp Grated cheese
• 3 stick Imitation crab sticks
• 2 thinly cut sticks Cucumber
• 1 dash Daikon radish sprouts
• 1 bowl of rice Sushi rice (20 ml vinegar, 2 teaspoons sugar)
• 1 sheet Nori seaweed

1. These are the ingredients I put into the futomaki rolls.
2. To make the tuna soboro, add drained tuna and the ingredients to a pan, and saute until the water evaporates.
3. For the atsuyaki omelette: add the ingredients to the eggs, make the atsuyaki omelette as usual, and cut into thin strips.
4. For the avocado mayo: mash the avocado, add in , and mix together.
5. Spread plastic wrap on a cutting board, and place the nori seaweed on top.
6. Lay rice on the seaweed, but leave 1cm open for the overlap.
7. After spreading the rice in Step 3, lay the atsuyaki omelette, tuna soboro, cucumber, daikon radish sprouts, and avocado mayonnaise as shown in the photo!
8. Roll it up!!!!
9. Give the ingredients a good squeeze so they wrap up tightly, and then tightly roll it all up!

tuna, sesame oil, sukiyaki sauce, eggs, mirin, dashi granules, avocado, mayonnaise, cheese, crab sticks, cucumber, sprouts, bowl of rice sushi rice

Taken from cookpad.com/us/recipes/188243-futomaki-for-ehoumaki-delicious-salad-sushi-rolls (may not work)