Seaweed Sandwich

1. Prep ingredients. Wash lettuce and cut into sheets.​
2. For Ham sando: if ham is in big chunks, cut down into ½ inch thick slices (same size as sliced cheese). Place breadcrumbs and flour in separate bowls. Whisk 2 eggs together in small mixing bowl, and season with salt. ​
3. Make 2 cups of rice in a rice cooker or in a pot, to yield about 4 cups cooked rice. ​
4. When the rice is cooked, season it with a pinch of salt, 1 tsp of soy sauce, 1 tsp of sesame oil, 1 tsp of toasted sesame seeds and 1 tbsp of butter. Mix until butter is melted. ​

For Egg sando: ​

• Cook eggs: Whisk 2 eggs together with some cooking oil, then pour the egg mix into on a heated frying pan to make egg crepe. Lower the heat once egg mix starts to settle and cooks on the surface, about 2 - 3 mins. Turn heat off, add a slice of cheese in the middle and gently fold all 4 sides of the egg. Do not flip over. You want the egg cooked on the outside and slightly soft on the inside. Repeat process to make second egg/cheese filling. ​
• Assemble sandwich: Place a sheet of Gimme​ ​nori sheet (shiny side down) on parchment paper. Carefully stack a scoop of rice, the egg/cheese filling, then more rice. Wrap it gently on all 4 sides, then wrap the sando in a parchment paper before cutting it in half. ​

For Ham sando:​

• Make the cutlet: dredge each ham slice in flour, egg and breadcrumbs (in that order) and pan fry for 1 - 2 min on each side. Use just enough oil to cover the surface on one side. Set cutlet aside on a kitchen paper towel.​
• Assemble sandwich: Place a sheet of Gimme ​nori sheet (shiny side down) on parchment paper. Carefully stack, in order, a scoop of rice, lettuce, cutlet, tonkatsu sauce, lettuce, rice. Wrap it gently on all 4 sides then wrap the sando in a parchment paper before cutting it in half. ​​

If your nori sheet tears when you fold it, that’s ok. It’s because the nori is super fresh and crispy!