Ingredients
- 2 tablespoons cider vinegar
- 2 leaves chard
- 2 eggs, well beaten
- 2 tablespoons soy sauce, divided
- 1 onion, diced
- 1 tablespoon vegetable oil
- ¾ pound beef tenderloin, minced
- 1 (5 ounce) can tuna, drained
- 1 carrot, julienned
Why This Recipe Is So Delicious
Tips To Improve This Recipe
- Keep your hands wet when handling the rice to prevent it from sticking.
- Toast the seaweed lightly to enhance its crispiness before rolling.
Step 1
Bring 2 cups of water and some 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 gently for about 20 minutes until the rice is soft and sticky. While the rice is cooking, boil some water in another saucepan and cook the chard until it’s tender. Once done, slice it into thin strips.
Step 2
Whisk together the eggs with soy sauce and a little water. Pour this mixture into a skillet over medium heat and cook it like a thin omelet until it firms up. Once cooked, take it off the heat and cut it into strips.
Step 3
Heat a bit of vegetable oil in a pan over medium-high heat, then slowly cook the onion until it softens. Add the beef along with a splash of soy sauce, and cook until the meat is nicely browned. Drain any excess liquid and set the beef aside.
Step 4
Preheat your oven to 350°F (175°C). Pop the nori sheets onto a baking sheet and warm them in the oven for just a minute or two until they get a bit crispy. Lay a sheet on a bamboo rolling mat and spread a thin, even layer of rice over it, leaving the edges clear. Along one end, arrange sticks of carrot, a line of tuna, some chard, egg strips, cucumber slices, and the cooked beef. Roll it up tightly using the mat, sealing the edge with a grain or two of rice. Slice the roll into about four pieces and enjoy!
