Salmon, cheese and cucumber rolls

1. Stage

Thoroughly rinse the rice. Then place the rice in a container for cooking and pour water. The water should be 1.5 times more than the rice. First measure the amount of rice with a mug, and then pour 1.5 times more water. For flavor, we add garlic cloves cut in half. You can put kombu seaweed, but if it is not available, that's okay. Bring the rice to a boil, turn down the heat to minimum and cook for 10-15 minutes. During this time, the water should be completely absorbed into the rice. Then turn off the heat and leave for another 10-15 minutes.

2. Stage

While the rice is boiling, we cut the stuffing: cucumber - in slices, fish - thin slices.

3. Stage

The rice is cooked. Remove the garlic and kombu seaweed. Wait until it cools to room temperature. Add vinegar dressing to it. Add 1-2 tablespoons of dressing per plate of rice, according to taste. You can buy ready-made in a store, or you can make your own. We mix 4 tablespoons of rice wine vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. To make the salt and sugar dissolve faster, we heat the mixture in the microwave or on the stove. The main thing is that it does not boil.

4. Stage

Stir in the rice with a chopping motion.

5. Stage

Wrap the rice mat in cling film.

6. Stage

Place one sheet of Nori seaweed on a bamboo mat, shiny side up, with the strips to cut vertically. Spread a thin layer of rice over the seaweed. But not all over the surface, leave the small near part without rice. Moisten this part with a little vinegar dressing.

7. Stage

Place the fish, cucumber and cream cheese.

8. Stage

Start wrapping the roll.

9. Stage

With an easy movement of the hand we wrap the roll with a bamboo mat:)

10. Stage

The resulting roll.

11. Stage

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

12. Stage

Bon appetit:)