Rolls with avocado and trout

Rinse the rice several times, drain it, and let it sit for 30 minutes.

Then transfer to a pot, fill with cold water, and bring to a boil.

Reduce the heat to minimum, cover with a lid, and cook for 10-15 minutes.

Remove the rice from the heat and let it sit for 15 minutes.

Mix vinegar, sugar, and salt in a bowl, allowing the crystals to dissolve.

Transfer the cooked rice to a bowl, add vinegar with sugar and salt, mix, and let it cool.

Peel the avocado and cucumber, cut them into thin strips, and the trout into long strips.

Cover the mat for rolls with plastic wrap.

Place a sheet of nori on the film.

Spread the rice layer with your hands, leaving 2 cm from the edge of the sheet.

Place a long strip of cottage cheese in the middle of the rice layer.

Add trout and cucumber or avocado sticks on top (make one sheet with cucumber, another with avocado).

Use a mat to tightly roll the nori sheet with filling into a roll with plastic wrap, then place it in the refrigerator.

Prepare the other rolls as well.

Slice the rolls and serve with ginger, wasabi, and soy sauce.