Italian Sushi Roll

Mix all of the "A" seasonings and cooked rice.
*You should mix them while the rice is still warm.

Cut the avocado in half lengthwise.

Mix all of the "B": mash the boiled egg with a fork and add Kewpie mayonnaise and salt.

Put plastic wrap on a Makisu, bamboo mat, and place prosciutto on top. Spread the vinegared rice on the prosciutto, leaving about 2cm of space on top. Leaving 2cm of space on top makes the roll easy and beautiful.
*Makisu: a Japanese cooking tool for making rolls. If you don't have it, you can use plastic wrap or parchment paper instead.

Place the lettuce leaf slightly below the center.
*The tip is the place of the lettuce, a little below the center.

Place the egg mayonnaise, avocado, cream cheese, imitation crab stick, and basil on top of the lettuce. Roll them all at once, and grasp them tightly to make a shape.
*When making the roll, don't hesitate and roll it in one go! Grasp tightly and eave it for a while.

Remove the plastic wrap and Makisu.
Cut into bite-sized pieces and put Kewpie mayonnaise on top.
*When cutting, wipe the knife with a wet dish towel and you can cut it nicely.