1 cup Cooked white rice (preferably short-grain or sushi rice)
1/4 cup Smoked ham or sausage (finely diced)
1/4 cup Mixed vegetables (peas, carrots, and sweet corn)
1 sheet Nori (dried seaweed), shredded or finely cut
Salt and black pepper to taste
1 tsp Vegetable oil
For the Egg Wrap:
3-4 Large eggs (whisked thoroughly)
A pinch of salt
Optional: Ketchup or Sriracha for garnish
Instructions
Sauté the Filling: Heat a small amount of oil in a non-stick rectangular pan (or a regular skillet). Add the diced ham and mixed vegetables, sautéing for 2-3 minutes until tender.
Season the Rice: Add the cooked rice to the pan. Season with salt, pepper, and the shredded nori. Stir everything together until the colors are evenly distributed.
Shape the Core: Using a spatula, push the rice mixture to one end of the pan and press it firmly into a long, compact cylinder shape.
Create the First Layer: Pour a thin layer of the whisked eggs into the empty space of the pan. Once the egg starts to set but is still slightly moist on top, gently roll the rice cylinder over the egg layer until it is wrapped.
Build the Roll: Push the roll back to the edge of the pan. Pour another thin layer of egg into the empty space, making sure it connects to the previous roll. Repeat this process until all the egg is used and you have a thick, yellow outer coating.
Slice and Garnish: Remove the roll from the pan and let it rest for a minute. Slice it into even, bite-sized rounds.
Final Touch: Place a small dot of ketchup or spicy sauce on top of each slice for a pop of color and flavor.
