Hot chicken and cucumber rolls

6 servings
35 min


1. Boil the chicken fillet and let it cool. Cut into bars.

2. Cucumber and processed cheese, also cut into longitudinal strips.

3. Rice (it is better to take polished round grain) is well washed under running water, and boiled over low heat for 7-10 minutes. Season it with salt and saccharom.

4. On the roll mat, we put a nori leaf, matte side to the top. Leaving the edge of the leaf free, level the rice with fingers wetted in rice vinegar.

5. Put in the middle on rice: chicken fillet, cucumber bar and processed cheese.

6. Using the mat, roll up the nori sheet into a roll.

7. Shake eggs with flour. Dip the roll in egg mixture and breadcrumbs.

8. Fry the roll in hot vegetable oil, until golden brown.