Rolls with avocado and trout
4 servings
50 minutes
Recipe taken from the magazine "Culinary Workshop".
1
Rinse the rice several times, drain it, and let it sit for 30 minutes.
- Rice: 200 g
2
Then transfer to a pot, fill with cold water, and bring to a boil.
- Rice: 200 g
3
Reduce the heat to minimum, cover with a lid, and cook for 10-15 minutes.
- Rice: 200 g
4
Remove the rice from the heat and let it sit for 15 minutes.
- Rice: 200 g
5
Mix vinegar, sugar, and salt in a bowl, allowing the crystals to dissolve.
- Rice vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: pinch
6
Transfer the cooked rice to a bowl, add vinegar with sugar and salt, mix, and let it cool.
- Rice: 200 g
- Rice vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: pinch
7
Peel the avocado and cucumber, cut them into thin strips, and the trout into long strips.
- Avocado: 1 piece
- Cucumbers: 1 piece
- Lightly salted trout: 70 g
8
Cover the mat for rolls with plastic wrap.
9
Place a sheet of nori on the film.
- Dry seaweed nori: 4 pieces
10
Spread the rice layer with your hands, leaving 2 cm from the edge of the sheet.
- Rice: 200 g
11
Place a long strip of cottage cheese in the middle of the rice layer.
- Cottage cheese: 150 g
12
Add trout and cucumber or avocado sticks on top (make one sheet with cucumber, another with avocado).
- Lightly salted trout: 70 g
- Cucumbers: 1 piece
- Avocado: 1 piece
13
Use a mat to tightly roll the nori sheet with filling into a roll with plastic wrap, then place it in the refrigerator.
14
Prepare the other rolls as well.
15
Slice the rolls and serve with ginger, wasabi, and soy sauce.
- Soy sauce: to taste
- Pickled ginger: to taste
- Wasabi: to taste