Hutomaki Roll (A thick Japanese Sushi Roll!)

Directions

• Preparation
• SEASON THE SASHIMI:
  Salt tuna and salmon sashimi, wrap and place in fridge for 30 mins. After 30 minutes, rinse with icy cold water and dry with paper towel. Slice into large sticks. For the tuna sashimi, toss in 5g of sesame oil, 5g of soy sauce, and a pinch of MSG salt. The salmon doesn’t need to be seasoned at this stage.
• PREPARE THE RICE:
  Cook white rice. Season by mixing 5g of white vinegar, 5g stevia and a pinch of msg salt.
• HOW TO MAKE EGG ROLLS:
  Blend eggs, salt, soy sauce, and mirin until smooth for a soft, even texture.
  Heat a non-stick pan over medium-low heat. Add 6g olive oil and spread it evenly. Pour 1/3 of the egg mixture into the pan. Let it cook gently until mostly set, then roll it up. Push the roll to one side of the pan and add the next 1/3 of the mixture, let it set slightly, then roll again. Repeat one more time with the final third to create one thick, layered roll. Transfer to a bamboo mat or clean towel. Gently shape into a neat log while still warm. Let it cool completely before slicing for Hutomaki.
• PREPARE THE VEGETABLES:
  Grate the carrot and cucumber. (We used pre-made carrot salad!) Season the grated cucumber with a pinch of salt and set it aside for 5 minutes. Once it releases water, squeeze out the excess before using.
• Cooking
• To roll the hutomaki, cut used 1 and a half sheets of nori. Start by spreading rice, sashimi, egg, cucumber, and carrots. Then carefully rolled it tight.
• Coat with a bit of sesame oil, and serve.