Cut the toasted nori seaweed in half, place it on the work surface, and spread a thin layer of rice to cover about 3/4 of the nori. Dip your finger in water, and wet the end of the nori that is furthest from you.
Top the rice with the egg crepe, tuna-mayonnaise, and lettuce. Place the ingredients on the end closest to you.
Using the cheese as a center, roll up the sushi. It's so simple, there's no need for a sushi rolling mat.
Place the roll with the sealed side down.
Here it is with the crabmeat filling.
Cut them in half and wrap 'em up in saran wrap for today's obento. Just pop 'em in a bag and away you go!
Natto Rolls: Fill rolls with natto and shredded shiso mixed with soy sauce.
Pickle Rolls: Fill rolls with takuan pickles, cucumber, and shredded shiso mixed in soy sauce.
Story Behind this Recipe
I learned the trick of cutting the nori seaweed in half on a TV cooking show ages ago. They roll up so easily that I make them for obento often. Use any filling you like. I plan to update the recipe with other fillings, too!