Fried Egg Gimbap Sushi

Cook the rice for the sushi according to the directions on the package. Once tender, remove from the heat and fluff with a fork. Season with salt and pepper to taste. Set aside to cool down.

For the Potato Salad: Bring a pot of water to a boil. Boil potatoes until tender, about 10 minutes. Add in the carrot and eggs after about 2 minutes to the pot and cook for 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.

Drain the potatoes well and set aside to cool. Rinse cucumber and onion lightly and squeeze out excess water with paper towels.

Peel the eggs. Separate egg whites from the yolks; cut egg whites into small chunks and in a small bowl, use a fork to mash up the yolks into a fine powder.

In a large bowl, add mayonnaise, onion, cucumber, carrot, egg whites, and apple, and mix gently. Taste and add salt and pepper as desired. Garnish the top with the fluffy egg yolks. Refrigerate until ready to serve.

Make the Sushi: In a nonstick skillet, melt butter over medium-low heat. Crack the eggs into the skillet. When the egg white is mostly set, flip the egg over. Dust both sides of the egg with flour using a fine mesh strainer or sieve. Pour a mixture of soy sauce and maple syrup over the egg and cook for an additional minute. Set the egg aside.

Place a nori sheet on a cutting board. Spread the rice evenly on the nori in the center of the nori covering as much of it as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is steaming hot, nori will likely tear.)

Arrange the cheese halves, avocado slices, mayonnaise, and cooked egg. (Cut the egg in half so it distributes evenly.)

Place the nori onto a bamboo sushi mat (or use a piece of plastic wrap on top of a towel).

Slowly start to roll the mat over the ingredients while gently pressing along the length of the "log." This motion presses the rice and the filling together and prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet and the roll is sealed.

Once rolled, gently press and form the length of the roll to make sure it's compact and tight.

Slice the sushi roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).

Make the Soup: Slowly bring dashi to a boil over medium-low heat then turn off heat.

Dissolve miso in the dashi. Add tofu, wakame, and scallions just before serving. (Do not boil after adding miso).

Make the iced matcha latte: Make the simple syrup: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.

Make the Iced Matcha Latte: Add ice cubes and milk to a tall glass. Sweeten with simple syrup.

Whisk matcha with hot water until smooth and foamy. Pour into the glass. Stir well.

Serve sushi with kimchi, potato salad, miso soup, and latte.