Ingredients.

First, let's prepare the filling sauce. To do this, drain remove the seeds and cut into slices. Pour over the cream and cook on low heat until soft. First, the cream will curdle, but do not let that scare. It must be so, because the environment is draining the acid. Then grind in a blender and get a creamy, fragrant mass. Add sugar to taste, depending on the grade of Your drain. When boiling drain, I take 10% cream, so I had to boil down the mass to the consistency of thick cream. Actually, I came to the conclusion that the heavier the cream, the tastier it turns out the filling sauce.

Make vinegar dressing. In a bowl pour the vinegar, put salt and sugar. You can heat up a bit to the sugar and salt dissolve faster.

While plum sauce cools, make rice. For this rice variety "Japonica" from "Mistral" wash under running water until it becomes transparent. Rice from the "Mistral" will not take a long time for this. Now strain the rice in a colander to water glass. Put the rice in a large pot and pour water. The nori sheet to break into small pieces and put to the rice. Cover and over high heat bring to a boil. Cook for 5 minutes Then reduce the heat to low and cook until all water is absorbed. Remove from heat and leave without opening the cover 15 min. Our figure already stood and now we introduce vinegar dressing. However, we do not disturb it, as it were, chop with a wooden spatula at the same time breaking up the lumps. Then allow to cool the rice to the hands was not hot.

On a bamboo Mat to put the tape. On it to flatten the rice into a rectangle. In addition, for the convenience of hands it is necessary to moisten a special aqueous solution. It is made from 250 ml. of water and 4 tbsp of rice vinegar.

Half of rice put the filling sauce and roll.

Serve with the remaining sauce.

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