Maki with Ham and Vegetables

For the sushi rice: Rinse the rice until the water runs clear and drain

Put the rice and kombu in a shallow saucepan to soak

Bring to a boil over high heat for 2 minutes

Turn the heat to low, and let simmer until the rice is cooked, about 10 minutes

Remove the rice from the heat, cover, and let cool for 10 minutes

In another pot, heat the vinegar, sugar and salt together until warm

Put the rice in a shallow bowl

Remove the kombu and stir in the vinegar mixture

Let the rice cool, while stirring occasionally

For the omelet: Whisk the eggs with a pinch of salt, mirin, sugar, and soy sauce

In a small nonstick pan, heat the oil and add the egg mixture

Cook the omelet until set

Remove from the pan and cut into strips

For the carrots: Rinse, peel and cut the carrots into matchsticks

Combine them with the mirin, rice vinegar and sugar in a saucepan

Let simmer for 1 minute, and then cool

For the filling: Halve the cucumber lengthwise, remove the seeds and cut into matchsticks

Slice the ham and radish into matchsticks

Lay 1/2 a nori sheet on a bamboo mat and spread the sushi rice in an even layer, leaving a 1-2 cm (approximately 1/2 to 3/4 inch) border around it

Place the omelet, carrots, cucumber, ham and radish in the middle and roll it up tightly

With the seam facing down, cut the roll into 2 cm (approximatly 3/4 inch) pieces

Serve the sushi on plates garnished with vegetables