- rice - 0,5 Kilogram
- cheese Philadelphia or Buko - To taste
- eel - To taste
- Caviar of flying fish - To taste (optional)
- Salmon fillet or salmon fillet - 240 Grams
- fresh cucumber - 1 piece
- egg - 1 piece
- Tempura or usual flour - To taste
- bread crumbs - To taste
- nori sheet - To taste
Hot rolls (or tempura rolls) can be cooked at home, which, given all conditions and skill, will not be worse than restaurant ones. Preparation: Lay the sheet of the noria on the mat with the shining side down. Wet hands with rice or ordinary vinegar and lay out the cooked rice on the nori, leaving the edge of the sheet 1 cm wide with unfilled rice. Lubricate the rice with Philadelphia cheese. If desired, add caviar of flying fish. Parallel to the edge of the sheet lay a strip of eel, slices of salmon and cucumber. Carefully form a roll by wrapping the mat. Mix the egg with flour and dab the roll in the batter, then roll in breadcrumbs. Heat the oil in a frying pan and fry the roll on all sides until golden brown. Finished roll put on paper towels and let drain off the oil. With a sharp knife, moistened with rice vinegar, cut the roll into 4 parts. Put the rolls on a dish and pour on Unagi sauce. Serve rolls with ginger, soy sauce and wasabi.
Servings: 4