Baked trout rolls

4 servings
35 min


1. Initially, we need to weld the rice correctly. We need special Japanese rice for roll, if it is not there, then you can replace it with round-lake. We rinse it well several times until the water is clear enough. Put in a saucepan, fill with cold water, and cover with a lid. As the water boils, we reduce the fire and cook for another 10 minutes. Then leave under the lid that the rice steams. Mix rice vinegar with salt and sugar and add to rice

2. On the roll mat, lay out a nori sheet with a shiny side down. Wet your palms with water and distribute the rice on the sheet, leaving 3 cm on top. We put a strip of trout, cream cheese in the middle, if you wish, you can add a slice of fresh cucumber.

3. We roll up a sheet with a filling in a tight roll using a rug so that it does not unfold, rinse the free edge with water. We cut the roll with a very sharp knife into 6-8 parts.

4. We put the rolls on a baking sheet lined with parchment paper. Top with a teaspoon of smoked caviar and sprinkle with grated cheese. We put it in the preheated oven, as the cheese melts, so the rolls are ready!