Roll “Philadelphia.”

Roll “Philadelphia.”

Round grain rice 200 gr.
Rice vinegar 20 ml.
Nori seaweed (large sheets) 1 pc.
Soft cream cheese (Philadelphia) 150 gr.
Salmon 150g.
Figure rinse well, put in a pot, pour water at the rate of 1: 2.

Bring to a boil, reduce heat and cook rice for about 15 minutes without removing the lid.

Once let the rice stand for 10 minutes, to shift and season rice bite.

Makis Wrap cling film from the top half of the sheet of nori.

Spread rice, palm soaking water. Leave a free small band on the near edge of the nori to you and make the far-offset. Fig compressed unnecessary.

Cover the rice and turn up the mat nori.

Take 60 grams of cream cheese “Philadelphia”, put in the center of the nori with a knife, a spoon or pastry roll meshka.Nachnite fold, lifting the edge of the mat.

Align the top to the bottom, slightly tighten the stuffing rug “on the” glue roll.

Evenly press your fingers on the pad and make a couple of movements along it, to give the roll a square shape.

Fresh salmon or trout sushi slice of the same length and thickness.

Place them on a roll close to each other. Again, cover the carpet roll and press fish.

Transfer the roll to a cutting board and a sharp knife dipped in water, cut it in half

Then, each half – by three or four pieces.

ролл филад

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