Kadoya Sesame Mills Incorporated

Ingredients (for 15-17 sushis)

Directions

• In a bowl, whisk the eggs and season lightly with salt and pepper. Set aside.

• Cut the seaweed sheets into thin strips, about 3–4 inches (approx. 8-10cm) long.

• In a large bowl, combine the cooked rice, tuna, Kadoya roasted sesame oil, shredded mozzarella, and roasted sesame seeds. Mix until evenly combined.

• Shape the mixture into small, 1-inch cylinder-shaped rolls.

• Heat a nonstick pan over medium heat and lightly coat with oil.

• Place the seaweed strips in the pan, then spoon a small amount of the whisked egg over each strip.

• Cook for 1–2 minutes, until the egg is just set.

• Place a rice roll on top of the cooked egg and gently wrap the egg around it.

• Cook for another minute, then remove from the pan and repeat with remaining rolls.