Roll "Hong Kong" - unusual triangular rolls with the most tender salmon and eel. This roll is prepared quite simply and quickly. And if you already have experience, then you can handle it without much difficulty.
It is necessary
- Nori seaweed - 2 pcs. It is advisable to use large ones.
- Cream cheese about twenty grams
- One avocado
- One hundred grams of eel
- Five grams of sesame seeds
Instructions
Step 1
It is recommended to start the preparation of rolls by wrapping the sticks of the mat, so that food does not get stuck in it. Make a few turns around it, that's enough. Make a couple of small cuts in the plastic to release any trapped air.
Step 2
To prevent the roll from sticking to the rug, lightly grease it with cheese. Place a leaf of seaweed on top of the cheese, followed by warm rice. It should protrude about one centimeter from one side.
Step 3
Spread the cheese on the layer again and lay out the filling.
Step 4
Gently roll the roll up from the rice-free end. Make it square.
Step 5
Wrap the end with the rice and give the roll a triangular shape. Make sure that the filling does not fall out.
Step 6
Place the salmon on the top corner. Sprinkle sesame seeds on top.
Step 7
Cut the rolls after wetting the knife with water. The best way to do this is to use a Japanese knife.
