Egg rolls with rice and tuna

Step-by-step cooking

1. Step 1:

   

   How to cook egg rolls with rice and tuna? Prepare all the necessary ingredients for their preparation. Since the rolls will be cooked in an Asian style, I used Chinese chopsticks everywhere during the cooking process.

2. Step 2:

   

   Use round rice, since it is this kind of rice that has the necessary gluten. Using a different rice, most likely the rolls will fall apart. Pour the rice into the container and rinse it 4 times until the water becomes transparent. Next, put the rice in a saucepan and pour water in a ratio of 1: 1, add salt. Cover the pan with a lid and put it on the fire.

3. Step 3:

   

   Bring the water to a boil (do not open the lid during the entire cooking process). After the water boils, reduce the heat to low, and continue to cook the rice for 15 minutes. During this period of time, all the liquid will evaporate. After that, turn off the heat and cook the rice under the lid for another 10 minutes. So the rice will reach the desired consistency.

4. Step 4:

   

   Open a jar of chopped canned tuna, drain all the juice, squeeze the tuna itself so that it is not wet, but not too much, otherwise it will be too dry. Transfer the tuna to a container and add mayonnaise. Mix everything well.

5. Step 5:

   

   Drive the chicken eggs into a deep container, add salt and mix the ingredients (I mixed with chopsticks).

7. Step 6:

   

   Prepare the work surface on which you will put the rice things. Take about a spoonful of boiled rice, press it into the palm of your hand, put a mass of tuna and mayonnaise on the resulting flatbread. Now wrap this mass with rice, so that the filling is completely inside, and give the future rolls an oblong shape.

8. Step 7:

   

   Cut the algae into long strips 15 cm long. The width is approximately 1 cm.

9. Step 8:

   

   Grease the pan evenly with vegetable oil. The most convenient way to do this is with a silicone brush. Put it on a low heat. Put a strip of nori on a preheated frying pan, on which lay out a little egg mixture, so that the strip of algae is in the center and the omelet turns out to be the size or slightly wider than a rice bar.

10. Step 9:

    

    Put a rice bar on an egg omelet and roll it into a roll. Please note that if the rice ball slides when folding, then the omelette is not ready yet. Prepare a little more roll so that the egg mixture seizes well. So prepare all the rolls. If necessary, add vegetable oil during frying.

11. Step 10:

    

    Put the finished rolls on a platter or plate.