FationateFoodBelly • Easy Recipes

Ingredients

• 1 cup sushi rice (or preferred rice), cooked
• 1 can tuna, drained
• 1–2 tbsp Kadoya Sesame Oil
• 1 cup shredded mozzarella
• 1 tbsp toasted sesame seeds
• 3 seaweed sheets
• 3 eggs
• Salt and pepper, to taste

Instructions

1. In a bowl, whisk the eggs and season lightly with salt and pepper. Set aside.
2. Cut the seaweed sheets into thin strips, about 3–4 inches long.
3. In a large bowl, combine the cooked rice, tuna, sesame oil, shredded mozzarella, and toasted sesame seeds. Mix until evenly combined.
4. Shape the mixture into small, 1-inch cylinder-shaped rolls.
5. Heat a nonstick pan over medium heat and lightly coat with oil.
6. Place the seaweed strips in the pan, then spoon a small amount of the whisked egg over each strip.
7. Cook for 1–2 minutes, until the egg is just set.
8. Place a rice roll on top of the cooked egg and gently wrap the egg around it.
9. Cook for another minute, then remove from the pan and repeat with remaining rolls.