Capelin caviar rolls

1. Pre-boil the rice and marinate. For the marinade, mix water with sugar and salt (you need all the crystals to dissolve), pour in vinegar. Add the resulting marinade to the rice and mix well with a wooden spatula.
2. Cut cucumbers into large strips lengthwise.
3. Pour water into a bowl and mix it with vinegar. This is necessary for the cooking process so that the rice does not stick to your hands.
4. Wrap the bamboo napkin with cling film.
5. Put the first sheet of nori on a napkin with the rough side up.
6. Moisten your hands in water with vinegar, take a handful of rice, spread it evenly over the surface of the leaf. If the rice starts to stick, wet your hands again.
7. Put the cheese in a strip, about 1-third away from the bottom edge of the nori leaf.
8. Put long pieces of cucumber on the cheese.
9. Put the caviar on the cucumber.
10. Using a napkin, roll up the sheet with a sausage, lubricate the edge of the sheet with water and vinegar and seal it. Give the sausage a square shape.
11. Cut the rolls into 6 pieces and put them in the refrigerator for 1-2 hours.

Serve the rolls with soy sauce, pickled ginger and wasabi.

Bon appetit!