Thoroughly wash the rice. Then put the rice in a container for boiling and fill with water. Water should be one and a half times more than rice. First, measure out the amount of rice a mug and then fill it 1.5 times with plenty of water. To add flavor cut in half cloves of garlic. You can put the seaweed kombu, but if it is not available, then do not worry. Bring rice to a boil, diminish the heat to low and cook for 10-15 min. During this time the water should be fully absorbed into the rice. Then turn off the heat and leave for another 10-15 minutes.

While cooking the rice, cut the filling: cucumber - sticks, fish - thin slices.

The rice was boiled. Removed from a garlic and kombu seaweed. Wait until it cools down to room temperature. Adding vinegar to the dressing. On a plate of rice added to taste 1-2 tablespoons of filling. You can buy in the store, and can be done independently. For this mix 4st. L. rice vinegar, 2st. l. sugar, 1H. spoon of salt. The salt and sugar quickly dissolved, the resulting mixture was heated in the microwave or on the stove. As long as it does not boil.

Stir the rice, chopping motion.

Rice wrap the Mat in cling film.

Lay one sheet of Nori seaweed on a bamboo Mat, shiny side up, to cutting the strips should be placed vertically. Distribute the rice in a thin layer of algae. But not over the entire surface, a small proximal portion of leave without rice. A little wet this part of the vinegar dressing.

Lay the fish, cucumber and cream cheese.

Begin to wrap the roll.

Flick of the wrist wrap the roll with a bamboo Mat:)

The resulting roll.

Cut the roll with a sharp knife into 6-8 pieces. Periodically my knife in cold water.

Bon appetit:)