Special equipment: bamboo sushi rolling mat
For the rice: Mix the rice with the sesame oil and seeds. Set aside and keep warm for later use.
For the egg sheets: Place a nonstick pan over medium heat and lightly grease the pan with an oil-soaked paper towel. In a bowl, whisk together the eggs, mirin, sugar and salt. Ladle about one-quarter of the mixture onto the pan and swirl to cover the bottom. Flip the egg sheet when it is just set to avoid any coloring. Repeat for the remaining eggs. The mixture should yield 4 to 6 thin egg sheets.
For the beef: Combine the beef the soy sauce, sesame oil, sugar, garlic, black pepper and onions, and marinade for two hours. Cook the mixture in a hot pan. Once cooked, set it aside to cool to room temperature.
For the wrap: Spread 1/2 cup of the seasoned rice on each sheet of seaweed. Place an egg sheet on top, followed by some of the beef mixture, carrots, cucumbers and radishes. Place the seaweed with rice and fillings on top of a bamboo mat and gently roll. Slice each roll into 8 pieces and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.