These Korean sushi rolls are filled with fried egg, carrot, cucumber, ham, and American processed cheese for a tasty alternative to Japanese sushi.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
353 Calories
Recipe Instructions
Step 1
Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
Step 2
While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
Step 3
Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
Step 4
Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.
Ingredients
2 eggs, beaten
1 tablespoon sesame oil
2 teaspoons sesame oil
1 cup uncooked glutinous white rice (sushi rice)
Salt, to taste
1 carrot, cut into thin strips
4 sheets sushi nori (dry seaweed)
1 cucumber, cut into thin strips
4 slices American processed cheese, cut into thin strips
