＜Ingredients＞

Wakadori Karaage 6 pieces
Rice 500 g
Sushi vinegar 3 tbsps
Egg 1 piece
Salt A little
Pepper A little
Salad oil Moderate amount
Cucumber 1/2 sliced (lengthwise)
Seaweed 2 sheets
Mayonnaise Moderate Amount

＜Cooking Method＞

30 mins
1.Cook Wakadori Karaage as instructed on the package. Then, place the chicken on a plate to cool it. Add the sushi vinegar to freshly cooked rice, mix in a cutting motion and cool it with a paper fan.
2.Beat the eggs in a bowl, add salt and pepper, and lightly fry it in a hot pan with salad oil. Cut into strips when cooled. Cut the cucumber in half lengthwise.
3.Place the seaweed vertically on the rolling mat, dip your hands in vinegar water, and spread half the amount of vinegared rice evenly, leaving a 3 cm wide margin at the back.
4.On top of the vinegared rice from step 3, place 3 pieces of Wakadori Karaage from step 1 in front, place cucumbers beside them and place thin egg strips from step 2 on the top. Squeeze the mayonnaise on top of the Karaage and put the green leaves on top. While holding the ingredients on top of the green leaf, use a rolling mat to make thick rolls. Make another one with this procedure.
5. Take a roll and wrap it in plastic wrap, cut it into 8-9 equal pieces, remove the plastic wrap and serve on a plate.