Good afternoon here me will give you a recipe luxurious spring hanami bento nori seaweed rolls which is appetizing The way preparing it is very easy. You just need to be careful to get results from luxurious spring hanami bento nori seaweed rolls which has aroma and taste that can evoke our tastes.

So that the result of luxurious spring hanami bento nori seaweed rolls, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare luxurious spring hanami bento nori seaweed rolls the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in make

1. Take 230 grams Hot cooked white rice
2. Prepare 2 Eggs
3. Take 2 tbsp Sugar
4. Prepare 1/2 Cucumber
5. Prepare 2 slice Ham
6. Use 2 Pre-cut baby cheese (with Camembert cheese)
7. Prepare 2 sheets Nori seaweed

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Instructions to make Luxurious Spring Hanami Bento Nori Seaweed Rolls:

1. Beat together the eggs and sugar and scramble in a non-stick pan.
2. Mix the scrambled eggs with the freshly cooked rice.
3. Use a vegetable peeler to slice long, thin strips of cucumber. Cut the ham in half and slice. Cut the cheese into quarters.
4. Lay the nori seaweed on top of a bamboo sushi mat. Lay half of the amount of rice on top, then top the rice with cucumber, ham, and cheese slightly toward the edge that is closest to you.
5. Roll up the sushi, then repeat Step 5 to make one more roll.
6. Warm the blade of a knife in warm water, wipe dry with a cloth, then slice the nori seaweed roll into 6 equal pieces.
7. These nori seaweed rolls taste delicious enough without dipping them in soy sauce.
8. Done and ready to serve!

Go on an exciting adventure to discover the rich cultures around the world. Japan Food Style - Japanese Food and Recipes Blog new japanfoodstyle.com. Heat the stock in a lidded pan with the soy, mirin and sugar until it reaches a boil. Seaweed is called Nori in Japanese. It is a type of algae, traditionally cultivated in the harbours of Japan.

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