Description
Very tasty rolls. In this recipe, use rice Japonica, which is glued, whereby the rolls hold their shape well, despite the fact that nori (seaweed) is not the top of the roll and inside.
Ingredients
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Figure
200 g
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Nori
2 piece
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Salmon
100 g
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Avocado
0.5 piece
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Cucumber
0.5 piece
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Chicken egg
2 piece
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Cream
2 Tbsp
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Sesame
3 Tbsp
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Dill
0.5 coup
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Vinegar
2 piece
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Sugar
1 tsp
Cooking
From eggs and cream cook the eggs.
Omelette cut into strips. Avocado cut into strips and sprinkle with lemon juice.
Cut the fish into.
Cut cucumbers.
Begin to form the rolls. I did it with the help of cling film. On film put out by rice (rice boiled without any spices;in a separate bowl mix in the boiled water (250ml) rice vinegar (2st. L.), and sugar (1ch. L.) in the water wetted hands while working with the rice), crush it, put on top of the nori and spread it on the fish, omelet, cucumber and avocado.
Then wrap the roll gradually releasing the film.
Take a very sharp knife and carefully cut into little rolls.
Sesame seeds fry until Golden brown. Dill finely chop.
Gently coat the part of the rolls in sesame seeds, part in the dill.
The rolls are ready.
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