Ingredients
- 2 cups uncooked short-grain white rice
- 2 cups water
- 2 tablespoons cider vinegar
- 2 leaves chard
- 2 eggs, well beaten
- 2 tablespoons soy sauce, divided
- 3 tablespoons water
- 1 onion, diced
- 1 tablespoon vegetable oil
- ¾ pound beef tenderloin, minced
- 1 (5 ounce) can tuna, drained
- 1 carrot, julienned
- 1 cucumber, julienned
- 6 sheets nori (dry seaweed)
Why This Dish Is So Special
Smart Cooking Tips
- Keep a bowl of water nearby to wet your hands while rolling to prevent sticking.
- Don’t overfill the rolls to make them easier to cut and eat.
Step 1
Bring 2 cups of water and cider vinegar to a boil in a medium saucepan. Add the rice, give it a good stir, then lower the heat, cover, and let it simmer for about 20 minutes until the rice is soft and sticky.
Step 2
While the rice cooks, boil the chard in enough water to cover it until it’s tender. Drain and slice it into thin strips.
Step 3
In a bowl, whisk together the eggs, soy sauce, and 3 tablespoons of water. Pour this mixture into a medium skillet over medium heat and cook until it thickens. Once done, take it off the heat and cut it into strips.
Step 4
Heat some vegetable oil in a pan over medium-high heat. Slowly cook the onions until they soften, then add the beef and a tablespoon of soy sauce. Cook until the beef is browned all over, then drain any excess liquid and set it aside.
Step 5
Preheat your oven to 350°F (175°C). Place the nori sheets on a baking sheet and pop them in the oven for 1 to 2 minutes to crisp them up slightly.
Step 6
Lay a nori sheet on a bamboo rolling mat and spread about a 3/4-inch layer of rice evenly over it, leaving the edges clear. Starting at one end, layer a stick of carrot, some tuna, chard, egg strips, a slice of cucumber, and a line of beef across the rice. Stop layering when you reach the middle of the sheet. Roll it up carefully and tightly, sealing the edge with a little sticky rice.
Step 7
Slice each roll into about four pieces and enjoy!
