Cut the thick fried omelet, the sugar snap peas with the stringy parts removed, and the imitation crab sticks into 1 cm cubes.
Prepare 1 rice cooker cup of sushi rice.
Roll the sushi rice into balls that are roughly the same size as a large cherry tomato.
Cutting along the longest side of the nori sheet, cut the nori sheet into 6 equal pieces. From these pieces make some long, thin strips.
Wrap the nori strips in rings around the sushi rolls.
Place the toppings that you prepared in Step 1 on top of the battleship rolls, and you're done.
I didn't have a suitable container for my battleship rolls so I lined an empty box with cling film and stored them in that.
Story Behind this Recipe
This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea.
If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings.