These cute rice rolls are made to look like the famous cake.
Heat pan with oil.
Pour half of the beaten egg into the pan.
Swirl the pan to let the egg spread out.
Remove egg when it's cooked.
Repeat with the remaining half of the beaten egg.
Spread fish paste thinly over one egg crepe.
Place the second egg crepe on top of the fish paste.
Spread fish paste thinly it.
Start rolling it (like sushi).
Tuck in the ends.
Place on a plate and cover with cling wrap (to avoid water from getting it and making the egg soggy)
Steam for 10 minutes or till cooked.
Remove, sliced into smaller pieces and serve.
Place rice on clingwrap covered bamboo mat.
Place above fish paste roll on one end of the rice.
Roll like how you would do for a sushi.
Cut it in portion.
Top with some Furikake and serve.
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