Maki sushi (rolls) with salmon, cheese and cucumber

Step-by-step cooking

1. Step 1:

   

   Thoroughly wash the rice. Then we put the rice in a cooking container and fill it with water. Water should be one and a half times more than rice. First, we measure the amount of rice with a mug, and then fill it with 1.5 times more water. For flavor, add the garlic cloves cut in half. You can put kombu seaweed, but if it is not available, then it's okay. Bring the rice to a boil, reduce the heat to a minimum and cook for 10-15 minutes.

2. Step 2:

   

   While the rice is cooking, cut the filling: cucumber - straws, fish - thin slices.

3. Step 3:

   

   The rice is cooked. We remove garlic and kombu algae from it. We wait until it cools down to room temperature. Add vinegar dressing to it. On a plate of rice, add 1-2 tablespoons of dressing to taste. You can buy a ready-made one in the store, or you can do it yourself. To do this, mix 50 ml of rice vinegar, 1 tbsp sugar and 0.25 tsp salt. To make the salt and sugar dissolve faster, heat the resulting mixture in the microwave or on the stove.

4. Step 4:

   

   Stir the rice with a chopping motion.

5. Step 5:

   

   Wrap the bamboo mat with plastic wrap.

6. Step 6:

   

   We put one sheet of Nori seaweed on a bamboo mat with the shiny side up, the cutting strips should be positioned vertically. We distribute the rice in a thin layer over the algae. But not over the entire surface, we leave a small near part without rice. Slightly moisten this part with vinegar dressing.

7. Step 7:

   

   We spread the fish, cucumber and cream cheese.

9. Step 8:

   

   Start wrapping the roll.

10. Step 9:

    

    With a slight movement of the hand, wrap the roll with a bamboo mat :)

11. Step 10:

    

    The resulting roll.

12. Step 11:

    

    Cut the roll with a sharp knife into 6-8 pieces. The knife is periodically washed in cold water.

13. Step 12:

    

    Bon appetit :)

14. Step 13:

    

    So, a romantic Japanese-style dinner is ready!