Fish steam roll with nori

INGREDIENTS:

• White fish fillet – 200-250 g
• Red fish fillet – 100-150 g
• Egg white – 2 pcs
• Spinach (frozen) – 50 g
• Salt, pepper to taste
• Lemon juice – 2-3 table spoons
• Nori sheets TM Hokkaido Club – 1-2 pcs

Cooking method:

1. Defrost the spinach and squeeze a little.
2. Separate eggs into whites and yolks (we don’t need yolks).
3. Grind the white fish fillet in a blender, add 2/3 of the white, salt, pepper, lemon juice to taste and mix well, or grind with a blender.

Divide the resulting mass into 2 parts and add spinach to one. Mix well.

4. Grind the red fish fillet separately, add white, salt, pepper, lemon juice. Mix well.
5. Spread the cling film.We first spread the red mass on it, leveling it over the entire sheet of nori.

Next, spread the green mass. And put white mass in the middle.

6. With the help of a film, we turn the roll.We transfer it to the foil and turn it into a dense “candy”.
7. Steam for 20 – 30 minutes.
8. Let it cool to room temperature, and put to the refrigerator for 10-12 hours in the foil.
9. Then moisten 1 sheet or 2 sheets with water and wrap a cooled roll in it, without foil!
10. Cut and serve with soy sauce, salad, etc.