Have Japanese Basic Bread ready up to step 4. Finish the first rise and deflate the gas from the dough. Then divide the dough into 8 equal pieces. Form into small balls. Let them rest for 15 minutes covered.

Preheat oven at 400F (205C).

Roll out a ball of dough into an oval shape, about 4"x5" (10cmx12.5cm). Lay a slice of ham over the dough and roll them together tightly like a jelly roll. Pinch all edges so that the ham is concealed in the dough. Now you have a stick-shaped dough. Place the dough on a cutting board and pinch the long ends of the stick together. Then push the dough down to make somewhat flat. It doesn't have to be completely flat here. Make a vertical cut in the middle of the dough in the loop end but leaving 1" in the pinched end uncut. (If you're not sure how to do it, please watch the video.) Open up the dough and place on a baking pan lined with parchment paper, swirl side up. Repeat with the rest of the dough. Leave 2" between rolls on the pan.

Let rise for 45 minutes or until doubled in size.

Brush egg wash on the rolls. Squeeze mayo on top, add a few pieces of sliced onion, and sprinkle with Aonori.

Bake in the oven about 12 minutes or until browned.