Vegetable Rolls With Cream Cheese

by Editorial Staff

Making rolls is much easier than it sounds! Simple and quick preparation of “rice inward” rolls (futomaki). Vegetable rolls with cucumber, avocado and cream cheese are not inferior in taste to rolls with seafood delicacies.

Cook: 20 mins

Serving: 1

Ingredients

  • Rice – 30 g
  • Nori seaweed – 1 sheet
  • For filling:
  • Capelin caviar with smoked salmon – 1 tablespoon
  • Avocado
  • Cucumber
  • Processed cheese (cream)
  • For refueling:
  • Rice vinegar – 10 ml
  • Sugar – 1/4 teaspoon
  • Salt – on the tip of a knife
  • For filing:
  • Wasabi
  • Soy sauce
  • Pickled ginger

Directions

  1. Rinse the rice well. Rinse until the water is clear. Cover the rice with water (cold!). Sushi rice is cooked based on the proportion of 1 cup of rice for every 1.5 cups of water.
    Put the saucepan on fire and cover. Boil. Reduce heat and simmer for 10 minutes. After a while, turn on high heat for about 10 seconds and remove from heat and set aside for 5 minutes.
  2. Meanwhile, prepare the rice dressing. Pour rice vinegar into a small container (you can use regular vinegar). Add salt.
  3. Then add sugar.
    It is necessary to slightly warm up so that the sugar and salt are well dissolved.
  4. Pour the dressing into the cooked rice and mix gently. It is necessary to leave the rice for a while to cool it down to body temperature.
  5. Now we turn directly to the preparation of the rolls.
  6. Cut the cucumber into thin long strips. You can peel the cucumber as you like.
  7. Cut the avocado in half.
  8. To peel. Cut into strips.
  9. Then cut the cream cheese into strips.
  10. Cover the bamboo mat with cling film. I covered it with a plastic bag, since, unfortunately, there was no cling film.
    Place the nori sheet on the mat, glossy side down. It is better to cut large sheets in half, the rolls will look more accurate this way. But, in general, at your discretion.
    Now put the rice on the sheet. Step back about 1 cm from the top edge. You need to moisten your hands every time you take a portion of rice so that it does not stick to your hands
  11. Put the filling closer to the edge, from which you will begin to wrap the roll. I used avocado, cucumber, processed cheese, and capelin roe. You can take any vegetables, rice goes well with many foods.

    Moisten a strip of nori leaf free of rice with water. This is necessary for the roll to stick well
  12. To wrap a roll, you need to take the top edge of the mat and wrap it up. Move the rolls slightly away from you, and wrap again. You can simply wrap the bamboo mat on the other side, as you like. Try to hold the filling well and wrap it tightly.
  13. Done! It remains only to cut into portions.
    Moisten the knife with water and divide it into 8-9 even parts.
  14. Serve the rolls with soy sauce, wasabi, and pink ginger.
    It is advisable to eat immediately after cooking, as nori softens the rice, and the rolls lose their useful properties.

         Enjoy your meal!

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