Korean-Inspired Sushi

Boil water in a medium-sized saucepan, then add 2 cups of water and cider vinegar. Bring the mixture to a rolling boil, stirring occasionally.

Add 1 cup of uncooked rice and stir gently to combine. Reduce the heat, cover the saucepan with a lid, and let it simmer for 20 minutes. The rice should be soft and sticky by the end of this time.

Place a medium-sized saucepan over high heat, then add 1 cup of water to cover the bottom. Bring the water to a boil, then carefully place 1 cup of chard into the saucepan. Cook until the chard is tender, then cut it into thin strips.

In a separate bowl, whisk together 2 eggs, 3 tablespoons of water, and 1 tablespoon of soy sauce. Pour the mixture into a medium-sized skillet over medium heat. Cook until the eggs are thickened and set, then remove them from the heat and cut them into strips.

Heat 1-2 tablespoons of vegetable oil in a medium-sized saucepan over high heat. Slowly cook and stir the onion until it's tender, then mix in 1/2 cup of beef and 1 tablespoon of soy sauce. Cook until the beef is evenly browned, then drain and set it aside.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the nori sheets on a medium-sized baking sheet and heat them in the oven for 1-2 minutes, until they're slightly crispy.

Place one nori sheet on a bamboo rolling mat at a time. Line the nori sheet evenly with approximately 3/4 inch (2 cm) of rice, making sure not to let it cover the edges. Top the rice with a stick of carrot, a line of tuna, some cooked chard, an egg slice, and a cucumber slice. Repeat this process until the food reaches approximately the middle of the nori sheet.

Roll the sheets carefully and tightly, making sure not to let the rice fall off. Seal the roll with a grain or two of sticky rice, then slice it into approximately 4 pieces. Serve immediately.