Ingredients
Notes
Shredd carrots.
Cut luncheon meat into small strips.
Cut cucumber into small strips as well.
Beaten three raw eggs into an egg mixture.
Heat a pan, add a little oil, and pour in the shredded carrots.
Season with salt, stir-fry until just cooked, then remove from the pan.
Heat a pan over low heat, pour in half of the egg mixture.
Fry until the bottom is set, then roll it up and remove from the pan.
Fry the luncheon meat in the pan until fragrant.
Cook rice and let it cool. Add a little salt, half a spoonful of sesame seeds, and 1 spoonful of sesame oil, mix well, and set aside.
Dip a little water into sushi nori seaweed. If it's not long enough, you can use more than half a sheet pieced together.
Spread the rice evenly on top, then add the egg roll, cucumber, carrot, luncheon meat, salad dressing, and shredded meat in that order.
Roll it up slowly, pressing it firmly.
Brush the surface with sesame oil and sprinkle with sesame seeds.
Cut into small pieces. Done!