- Frozen shrimps - 500 Grams (1 pack)
- Round grain rice - 300 Grams
- Rice Vinegar - 2 Teaspoons
- Sugar - 2 Teaspoons
- Cucumber - 1-2 pieces
- Seaweed Nori - 6 pieces
- Caviar of flying fish - 50 Grams (Tobiko)
- Philadelphia cheese - 100 Grams
- Sol - 1 Pinch
- Lemon - 0.5 pieces
Prepare all the necessary ingredients. Prepare the rice. First thoroughly rinse it under running water, then transfer it to a pan and pour 350 ml of water. We put on a strong fire and bring to a boil (without a lid). Then we reduce the fire to a minimum, cover it with a lid and cook for another 10-15 minutes, so that all the water evaporates. After all, turn off the fire and give the rice a little to stand under the lid. In a separate bowl we will prepare a dressing for rice. For this we mix: vinegar, sugar and a little boiled water. Hot rice to refill and leave to cool. Then we prepare the shrimp. To begin with, we will thoroughly wash them under running water. In a saucepan pour water and put on a strong fire, add salt and juice of half a lemon. The water should be well salted. We bring the water to a boil and add prawns to it and cook for about 5-7 minutes. At this time, the cucumber is peeled and cut into thin and long sticks. We cut the prepared prawns and clean them. Next, we begin to prepare the rolls themselves. To do this, the Nori sheets are evenly spread out the rice, leaving a little space at the top. Next, as in the photo, lay out a strip of caviar, lay out cucumber, shrimp, add cheese (it is very convenient to use a culinary bag). Leave the sheet carefully into the roll. At the junction, you can hold a finger moistened with water (so it's better to stick together). Suture down leave the roll for about 5 minutes. Roll cut into 6 equal parts. Repeat the procedure 6 times and then serve it to a table with pickled ginger and wasabi. Bon Appetit!
Servings: 4