Composition / ingredients
Cooking method
Let's start the cooking process:
1. Initially, we wash the rice very well, the water should become transparent.
Boil the rice for 5 minutes over low heat. Add salt and sugar. Remove from the stove and close the lid, leaving it to steam.
2. We clean the fish from the bones and cut it into cubes.
3. Bulgarian pepper, also need to be cleaned from seeds and chopped.
4. To make it easier to roll into a roll, take a special mat. We put a sheet of nuri on it (with the shiny side down), and stepping back from the edge 2 cm. we begin to lay out the rice. We level it with fingers soaked in rice vinegar.
5. Put fish fillets, soft cheese and bell pepper on the rice.
6. We roll up with the help of a mat into a tight roll.
7. Dip the roll in an egg and breaded in breadcrumbs.
8. Fry in preheated vegetable oil from all sides until golden brown.
Cut into portions and bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Sweet pepper - 27 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Nori - 3 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Rice vinegar - 20 kcal/100g
- Breadcrumbs - 347 kcal/100g
