Luxurious Spring Hanami Bento Nori Seaweed Rolls

Luxurious Spring Hanami Bento Nori Seaweed Rolls

These cute nori seaweed rolls use rice mixed with sweet scrambled egg instead of sushi vinegar, and are filled with ham, cucumber and processed cheese.

Ingredients: 2-3 servings

Hot cooked white rice
230 g
2 tablespoons
2 slices
Pre-cut baby cheese (with Camembert cheese)
Nori seaweed
2 sheets


1. Beat together the eggs and sugar and scramble in a non-stick pan.
2. Mix the scrambled eggs with the freshly cooked rice.
3. Use a vegetable peeler to slice long, thin strips of cucumber. Cut the ham in half and slice. Cut the cheese into quarters.
4. Lay the nori seaweed on top of a bamboo sushi mat. Lay half of the amount of rice on top, then top the rice with cucumber, ham, and cheese slightly toward the edge that is closest to you.
5. Roll up the sushi, then repeat Step 5 to make one more roll.
6. Warm the blade of a knife in warm water, wipe dry with a cloth, then slice the nori seaweed roll into 6 equal pieces.
7. These nori seaweed rolls taste delicious enough without dipping them in soy sauce.

Story Behind this Recipe

These are my beloved daughter's favourite nori seaweed rolls.
I ran out of sushi vinegar today, so I mixed in scrambled egg instead.