ingredients

quick-pickled cucumbers (5-6 servings):

• 3 Persian cucumbers
• ¼ cup rice vinegar (or apple cider vinegar)
• 1 Tbsp sugar
• 1 tsp salt

Thin omelet:

• 1 egg
• A dash of soy sauce
• Vegetable oil (for cooking)

assembly:

• ½ cup steamed rice, room temperature
• 1 seaweed sheet
• 2 slices deli ham
• ½ medium avocado
• Sesame oil
• Sesame seeds
• Salt

directions

quick-pickled cucumbers

Cut the cucumbers into thin sticks and place them in a jar or an airtight container.

In a microwave-safe bowl, add the brine ingredients and microwave for a minute or less to bring it to a boil. Give it a stir and pour over the cucumber while still hot. Cover and let cool in the refrigerator while preparing the other ingredients.

thin omelet

Whisk an egg with soy sauce until smooth. Heat vegetable oil in a nonstick pan over medium heat. Pour the egg mixture and immediately spread around the pan evenly. Cook until the bottom is set and the top is still moist. Gently flip over and cook briefly on the other side. Fold or cut in the edges to form a square.

other fillings

Cut the avocado lengthwise into thin slices, and trim the ham slices into squares.

assembly

Cut a slit into the middle, stopping at the center. Add the egg on the bottom left and the avocado slices on the top left. Lightly season the avocado with salt and pepper.

Spread half the rice on the upper right and season with salt, sesame oil, and sesame seeds. Then top the rice with the ham slices. Next, spread out the other half of the rice on the lower right and repeat the seasoning. Finally, add the pickled cucumber on top.

Take the bottom left edge of the seaweed and fold it over the top. Continue folding each quarter over the next, working clockwise. No need to cut, and serve immediately before the seaweed becomes soggy.