Cucumber and fish rolls

A great snack option for especially diligent housewives! The rolls are simply delicious. These rolls are no different from the rolls made in sushi bars and restarans.

Natasha

Recipe author

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Composition / ingredients

servings:

Nori (3 sheets)

Fig (1 cup sushi rice or round)

Salmon (salty)

100

Cucumbers (small fresh)

Eggs

Vinegar (9%)

Sugar (sand)

Salt

0.5

For the sauce:

Mayonnaise

100

Soy sauce

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 8 g

Fats 23 % 11 g

Carbohydrates 60 % 28 g

229 kcal

GI: 14 / 82 / 4

Step-by-step cooking

Cooking time: 45 min

Step 1:
Fig
Step 2:
Fill
Step 3:
Eggs
Step 4:
Chopped Ingredients
Step 5:
Nori
Step 6:
Lay out the rice
Step 7:
Omelet
Step 8:
Cucumber
Step 9:
And salmon
Step 10:
Roll up the roll
Step 11:
Roll
Step 12:
3 pcs
Step 13:
Cut
Step 14:
Sauce

Boil the viscous rice.
Mix vinegar, salt and sugar well. And pour the mixture into the rice. Mix well.
Beat the eggs and make an omelet.
Cut the fish, cucumber and omelet into identical strips.
Put a small amount of rice on a nori leaf and smooth it out.
Then put the omelet, cucumber and salmon.
Roll up the roll.
Cut the tip, soaked in water, with a knife into 6 parts.
For the sauce, mix mayonnaise, soy sauce and finely chopped dill.
Put the finished rolls on a platter and serve with sauce.