Baked rolls under a cheese cap
Baked rolls under a cheese cap
Cooking Instructions
- 1
Cook sushi rice according to the instructions on the package. I used 330 ml of water for 250 g of rice. Cook for 10 minutes under a closed lid on low heat.
- 2
Prepare the rice dressing. Mix rice vinegar, sugar and salt in a convenient container. Heat in the microwave until the dry ingredients dissolve. Pour into the cooked rice and stir. Let the rice cool.
- 3
Line a baking tray with parchment paper. Prepare a mat and Nori sheets.
- 4
Cut the cucumber without the skin and the smoked ham into thin strips. Put the Philadelphia cheese in a pastry bag for convenience.
- 5
For the first type of rolls, take a whole sheet of Nori. Place it on the mat. Spread the rice evenly over the surface of the sheet, leaving 1 cm from the edge. Squeeze out two strips of cheese, add some cucumber and chicken. Roll up. Carefully cut, wetting a sharp thin knife with cold water.
- 6
For the second and third types of rolls, first do the same. Put rice on half of the Nori sheet. Distribute it so that 1 cm of rice protrudes from the other side. (as for Philadelphia rolls). Carefully turn the structure over with the Nori sheet facing up.
- 7
Squeeze out one strip of Philadelphia, add some cucumber and chicken. Roll up, cut. Make another roll the same way, but do not cut it.
- 8
Place the wasabi pearls on a flat plate and smooth them out. Carefully roll the uncut roll in it.
- 9
Cut the wasabi roll. Place all the cut rolls on a baking sheet. Preheat the oven to 200 degrees.
- 10
Prepare the sauce for the cap. Grate the cheese on a fine grater. Chop the smoked salmon with your hands or a knife, put it in a salad bowl. Add mayonnaise, ketchup, a teaspoon of Philadelphia and a little wasabi. Mix.
- 11
Put the sauce on the rolls. Spread the cheese on top.
- 12
Bake in the oven for about 10 minutes, just until the cheese is browned.
- 13
Let the baked rolls cool slightly before serving.
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