Sushi Rolls (To Use as Ehoumaki)

• 1 bowl Hot cooked rice
• 80 grams Beef
• 1 tbsp Soy sauce
• 2 tsp Sugar
• 1/2 tbsp Mirin
• 1 Grated garlic
• 1 dash Doubanjiang
• 3 cm Carrot
• 2 bunches Spinach
• 1 Egg
• 1 Sesame oil, salt, white sesame

1. Cook the rice, Add sesame oil, salt, and sesame to taste, mix thoroughly, and let cool.
2. Season the beef with .
3. Make kinshi tamago with the egg.
4. Cut the carrot into thin strips, cut the spinach into about 4cm length, cook each of them separately in sesame oil, sprinkle with salt and sesame, and transfer to plates.
5. Saute the beef in sauce.
6. Cover a sushi mat with plastic wrap, lay nori seaweed on top, and evenly spread out half of the rice.
7. Leave 1-2 cm of the left edge of the seaweed open.
8. Lay the ingredients in the middle of the rice (there'll be 2 rolls, so divide the ingredients in half), and roll up.
9. Let it sit for a while after rolling.
10. Repeat Steps 3-4, and make the remaining roll.

rice, beef, soy sauce, sugar, mirin, garlic, doubanjiang, carrot, bunches spinach, egg, sesame oil

Taken from cookpad.com/us/recipes/188169-sushi-rolls-to-use-as-ehoumaki (may not work)