• Sliced ham1 slice
• Chikuwa (fish cake tubes)4
• Nori (dried seaweed)1 piece (about the same size as the cheese)
• ★Sliced cheese (non-melting type)2 slices

1. 1

   Using kitchen scissors, cut each of the 4 chikuwa lengthwise and open them flat into a single layer. Cut each of the 2 slices of ★cheese in half.

2. 2

   Cut the nori to roughly the same size as the cheese. Lay out a sheet of plastic wrap, then layer the ingredients in this order: chikuwa → cheese → nori.

3. 3

   Twist the ends of the plastic wrap to secure the roll tightly, then microwave at 500W for 15–20 seconds to slightly melt the cheese.

4. 4

   After heating, place the roll in the freezer for about 10 minutes to firm up the cheese. The refrigerator works too.

5. 5

   Once thoroughly cooled, cut each roll in half.

6. 6

   Cut 1 slice of ham in half. Lay out plastic wrap and layer the ingredients in this order: chikuwa → cheese → ham, then roll up the same way.

7. 7

   Roll them so the browned, toasted side of the chikuwa faces outward — this gives a beautiful finish!

Wrap the rolls tightly with the plastic wrap. Since the cheese acts as a glue, be careful not to overheat it. Make sure to cool the rolls thoroughly before cutting so the cheese holds together cleanly. Always use non-melting sliced cheese for this recipe.

• Calories110 kcal
• Protein7.2 g
• Fat5.5 g
• Carbs6.8 g
• Sodium1 g