Season 3 cups of cooked rice with 1 T sesame oil and 1/2 tsp table salt.
Protein options:
Cooked spam
Egg omelette
Chicken schnitzel / chicken katsu
Beef (bulgogi style)
Canned tuna with a little mayo
Seafood sticks
Crunchy vegetable options:
Danmuji (yellow picked radish)
Sliced cucumbers
Cooked carrots:
Julienne into thin sticks
Saute in a pan (medium-high heat) for 1-2 minutes. You want them al-dente (slightly softened but still retaining a crisp snap). Season lightly with salt.
If roasting in oven (worth doing if roasting other vegetables): brush carrot sticks with oil. Season lightly with salt. Roast in 180oC oven (160oC if fan-forced) for 15 minutes.
Other fillings:
Blanched baby spinach (300g)
Boil a medium pot with water and add a generous pinch of salt. Bring to a rolling boil. May have to do in two batches if pot is too small.
Drop the spinach into the boiling water using tongs to push it down. Leave for 30 seconds. It should wilt and turn a bright green colour.
Drain the spinach run under cold tap water to stop it from cooking.
Squeeze baby spinach firmly with your hands to remove as much excess water as possible.
Mix 1/4 tsp garlic powder, 1/4 tsp salt, and 11/2 tsp of sesame oil in a small glass. Add to baby spinach and mix well.
Sliced avocado
The Wrap:
High quality dried seaweed sheets
Assembly instructions
Place a seaweed sheet down on a bamboo rolling mat. (Suggestion: cover the rolling mat with a suitable-sized snap lock bag to keep it clean)
Spread a thin, even layer of rice over 3/4 of the seaweed leaving the top 2 inches empty.
Place fillings neatly, horizontally across the centre of the rice.
Using the mat, lift the bottom of the seaweed and fold it over the fillings. Press firmly to create a tight cylinder.
Seal the top edge of the seaweed using some rice to glue it shut.
Optional finishing touches:
Brush the outside of the roll with a bit of sesame oil.