Composition / ingredients
Cooking method
1. Boil the chicken fillet and let it cool. Cut into cubes.
2. Cucumber and processed cheese, also cut into longitudinal strips.
3. Rice (it is better to take a polished round-grain) is well washed under running water, and boiled over low heat for 7-10 minutes. Season it with salt and sugar.
4. On the roll mat, put a sheet of nori, with the matte side to the top.
Leaving the edge of the sheet free, we level the rice with fingers soaked in rice vinegar.
5. In the middle of the rice we spread: chicken fillet, cucumber bar and melted cheese.
6. With the help of a mat, we roll up a sheet of nori into a roll.
7. Shake the eggs with flour. Dip the roll in egg mixture and breadcrumbs.
8. Fry the roll in hot vegetable oil until golden brown.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Nori - 3 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Rice vinegar - 20 kcal/100g
- Breadcrumbs - 347 kcal/100g
