Assorted Maki Roll

Ingredients

• 16 slices Gardenia Classic White Bread

Tuna Maki Roll

• 1 can Tuna chunks in water
• 1/4 cup Mayonnaise
• 1 tbsp Red Bell Pepper
• 1 tbsp Green Onions
• 4 pcs Cheese, slices

Teriyaki Chicken Roll

• 100 g Chicken breast, fillet
• 1 tbsp Spring Onion
• 2 tbsp Cream Cheese
• 1/4 cup Teriyaki Sauce
• 2 tsp Sesame Seeds

Nori Tapa Roll

• 75 g Beef Tapa, marinated
• 2 pcs Seaweed
• 1 pc Egg
• 1/4 cup Carrot
• 4 tsp Japanese Mayo
• 2 tsp Sesame Oil

Musubi Roll

• 60 g Luncheon Meat
• 2 pcs Lettuce
• 1/4 cup Carrot
• 4 tsp Mayonnaise
• 4 pcs Nori

Procedure

Trim the crusts on all 4 sides of the slices of Gardenia Classic White Bread
Next, using the palm of your hand slightly push down on the slice of bread. Flattening it just a little bit, set aside
Tuna Maki Roll

• Cut bell pepper and green onions into small and even pieces. Set aside
• In a bowl, mix together tuna, mayo, red bell pepper, green onions, salt, and pepper. Set aside
• On the piece of bread, add a slice of cheese and spread tuna mix on the bottom third
• Roll all the way up, cover tightly with plastic wrap until compressed and compact. Chill in the fridge

Teriyaki Chicken Roll

• Cut up and marinate the chicken pieces in half of the teriyaki sauce
• Wash and mince the green parts of the spring onion
• Slice cream cheese into batons. Set aside
• Drain the excess marinate from the chicken and cook on medium high heat for 3-5 minutes making sure it’s cooked through. Set aside to cool.
• Starting with a slice of Gardenia Classic White Bread, brush teriyaki sauce on.
• Next, add the chicken, spring onion, cream cheese and extra teriyaki sauce and roll up. Chill in the fridge.

Nori Tapa Roll

• Crack and whisk the egg, set aside
• Peel and chop carrots into thin matchstick pieces (julienne)
• Drain and cook the beef tapa until it’s fully cooked (around 2-3 minutes per side). Set aside to cool
• In a pan with oil over medium heat, cook eggs and scramble them. Set aside to cool.
• Starting with a rolled slice of Gardenia Classic White Bread, put down a layer of seaweed as a base.
• Then add carrot and egg strips. Drizzle japanese mayo and sesame oil over the meat.
• Starting from the short side, roll the bread with the ingredients until it reaches the other end. Chill in the fridge.

Musubi Roll

• Cut the luncheon meat into strips, set aside.
• Wash, peel, and chop carrots into thin matchsticks (julienne). Set aside.
• Cut the nori sheets into strips, set aside.
• In a pan with oil over medium heat, cook on luncheon meat on for 2-3 minutes per side to make it crispy. Set aside
• Starting with a rolled slice of Gardenia Classic White Bread, add a piece of lettuce on the bottom third of the slice.
• Next, add luncheon meat, carrot strips, and drizzle with mayonnaise.
• Starting from the short side, roll the bread with the ingredients until it reaches the other end. Chill in the fridge.

Carefully cut the roll into 3-4 pieces, turn the pieces horizontal for serving
Wrap the pieces individually with the nori strips.
Transfer the pieces to a serving plate.
Optional: Serve with a side of soy sauce or citrus of choice
Serve and enjoy!