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“Alaska” roll with smoked chicken

Ingredients:

  • Rice TM Hokkaido Club “For Sushi” – 300 g
  • “Philadelphia” cheese – 100 g
  • Smoked chicken fillet – 250 g
  • Cucumbers – 1 pc
  • Avocado – 1 pc
  • Brown sugar – 2 tea spoons
  • Rice vinegar TM Hokkaido Club – 2 tea spoons
  • Nori TM Hokkaido Club – 3 pcs
  • Sesame TM Hokkaido Club – 100 g
  • Japanese mayonnaise – 40 g
  • Wasabi TM Hokkaido Club – 40 g

Cooking method:

  1. Rinse the rice with cool water several times until the water becomes clear. Next, pour cold water into the rice so that the water covers it by 1.5 cm. We put it on high heat, when it starts to boil, cover it with a lid and reduce the heat to medium. You can look after 15 minutes and see if there is enough liquid, you can slightly pick the top layer. Cook for 25 minutes.
  2. While the rice is cooking, prepare the dressing by mixing sugar, salt and vinegar and mixing well.When the rice is cooked, open the lid and put it in a wide glass dish, using a plastic or wooden spatula.When the rice is placed in a dish, pour the dressing over it and mix with intensive movements.Let it cool a little to room temperature.
  3. Cut the cucumber into slices, having previously peeled the skin. Peel the skin from the avocado, cut it in half, remove the core with a spoon, and then also cut it into slices.Fry the sesame seeds in a dry pan and leave to cool.
  4. Spread cling film on a makisu (a special mat for making rolls), put half a sheet of nori.
  5. Spread the rice prepared in advance in a thin, even layer, leaving a 1 cm of nori empty on each edge for sticking.
  6. Turn the sheet with rice over so that the rice is on the makisu covered with film, and the sheet of seaweed is on top.
  7. Spicy lovers can put a layer of wasabi to the nori.
  8. Then, using a pastry bag, squeeze a strip of Philadelphia cheese in the center of the nori sheet.
  9. On top of the cheese along the entire length, put the cucumber and avocado, then the smoked chicken fillet.(To make the roll juicier, you can add Japanese mayonnaise).
  10. Carefully wrap the roll, giving it a square shape, unfold the makisu.
  11. Sprinkle the roll with sesame seeds and wrap again in makisu to press the sesame seeds against the rice.
  12. Cut the roll into 6 pcs, put on the plate.

Enjoy your meal!