1 can luncheon meat
3 eggs
1 cucumber
5 c. rice
6 pieces laver (sea weed)
Seasonings
100 c vinegar
4 tbsp. sugar
Dash of soyu sauce
Pkg. Hanakatsuo (bonito)

Cook rice with sea weed and salt. When rice is done, add vinegar with sugar and mix together well. Cut cucumber in 3 pieces length and in width. Lightly salt and wring out excess moisture. Cut luncheon meat into square strips. Fry or broil all sides. Toss with soyu sauce and bonito flakes. Mix eggs with 4 tablespoons sugar and a dash of soyu sauce. Fry in square small pan and cut into 6 pieces of egg sticks. Heat one side of lave first. Place this side down on sushi bamboo for rolling. Spread rice on the layer. Then top with cucumber, egg, and lunch meat in center. Carefully roll and press edges together. Slice, starting in the center and working outward, into 8 pieces, with sharp knife. Be sure to wipe knife frequently on paper towel.