Print Recipe
 Rolls "Sunflower" Recipe
I suggest cooking unusual bright rolls. Thank you for the idea of Chinese cuisine. Prepare this dish and invite your guests.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Japan Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Japan Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. I'm cooking rice.
    I'm cooking rice.
  2. Wash the cucumber, cut it lengthwise into 4 parts, cut out the seeds.
    Wash the cucumber, cut it lengthwise into 4 parts, cut out the seeds.
  3. I cut the cucumber into thin strips (we don't need a lot of cucumber, 1/4 of it is enough).
    I cut the cucumber into thin strips (we don't need a lot of cucumber, 1/4 of it is enough).
  4. Cut the salmon into thin strips.
    Cut the salmon into thin strips.
  5. We divide the rice into 2 parts (one part should be a little more). Mix a smaller portion of rice with capelin caviar.
    We divide the rice into 2 parts (one part should be a little more). Mix a smaller portion of rice with capelin caviar.
  6. Take a sheet of nori, spread it out on a bamboo mat covered with a film. Spread the rice evenly over the nori with wet hands with a thickness of about 0.5-0.4 cm.
    Take a sheet of nori, spread it out on a bamboo mat covered with a film. Spread the rice evenly over the nori with wet hands with a thickness of about 0.5-0.4 cm.
  7. I put the nori leaf on top again.
    I put the nori leaf on top again.
  8. Now we put rice mixed with capelin orange caviar on top of the second sheet of nori. With wet hands, gently squeeze the rice.
    Now we put rice mixed with capelin orange caviar on top of the second sheet of nori. With wet hands, gently squeeze the rice.
  9. I transfer the workpiece to the board, cut it with a sharp knife into strips about 1.5 cm thick, moistened with water (after each incision, you need to wipe the knife with a napkin and moisten it with water again).
    I transfer the workpiece to the board, cut it with a sharp knife into strips about 1.5 cm thick, moistened with water (after each incision, you need to wipe the knife with a napkin and moisten it with water again).
  10. I lay out the strips, turning them over so that the white and orange layers of rice are visible, on a bamboo mat covered with a film.
    I lay out the strips, turning them over so that the white and orange layers of rice are visible, on a bamboo mat covered with a film.
  11. Place thin strips of cucumber and salmon on top.
    Place thin strips of cucumber and salmon on top.
  12. I lift the edge of the bamboo mat and roll it into a roll.
    I lift the edge of the bamboo mat and roll it into a roll.
  13. We remove the tape.
    We remove the tape.
  14. We spread the roll on the board. Carefully cut into separate pieces with a sharp knife, first in half, and then into 3-4 more pieces (the thickness of the rolls is not more than 1.5 cm). To cut the rolls well, I moisten the knife with water, and after each incision I wipe it with a napkin and moisten it with water again. They sell rolls with soy sauce. Enjoy your meal!
    We spread the roll on the board. Carefully cut into separate pieces with a sharp knife, first in half, and then into 3-4 more pieces (the thickness of the rolls is not more than 1.5 cm). To cut the rolls well, I moisten the knife with water, and after each incision I wipe it with a napkin and moisten it with water again. They sell rolls with soy sauce. Enjoy your meal!
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