Baked chicken rolls under a cheese cap

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make baked rolls? Prepare rice for rolls. Use round rice or special rice for sushi and rolls, since this type of rice has the necessary gluten. Using other rice, the rolls will most likely fall apart. Pour the rice into the container and rinse it 4 times until the water runs clear. Next, place the rice in a saucepan and fill with water in a 1:1 ratio. Cover the pan with a lid and place it on the fire.

2. STEP 2

   

   Bring the water to a boil (do not open the lid during the entire cooking process). Once the water boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this period of time, all the liquid will evaporate. Afterwards, turn off the heat and cook the rice under the lid for another 10 minutes. This will allow the rice to reach the desired consistency. Ready rice doubles in volume.

3. STEP 3

   

   Now in a separate saucepan, mix rice vinegar, sugar and salt. Place the saucepan, but on low heat, and dissolve the sugar and salt in the vinegar, without bringing the contents of the saucepan to a boil.

4. STEP 4

   

   Take a wooden container and wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Place the cooked rice into this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then from the spoon, carefully pour this mixture into the rice in a thin stream throughout the rice. Using a wooden spatula, gently stir the rice into the dressing. Then cool the rice completely by covering the bowl with a wet towel.

5. STEP 5

   

   Wrap the bamboo mat for forming rolls with cling film. This ensures a high degree of hygiene and is done so that it is convenient to work, nothing will stick to it and the mat will remain clean. Also, using cling film is an opportunity to extend the life of a bamboo mat. It protects it from getting between the rods of rice and filling, and allows you to wet the mat less often.

6. STEP 6

   

   Pour rice bite and water in a ratio of 1:3 into a small bowl. Wetting your hands in this solution will make it comfortable to work with rice. When cutting rolls, also wet the knife in this solution. Take a sheet of nori and place it on the mat, shiny side down. Place rice on a sheet of nori, smooth it over the surface of the sheet so that 2/3 of the sheet remains free.

7. STEP 7

   

   Fry medium-sized chicken cut into long strips in vegetable oil. Place the filling on the rice in the middle, with cheese in the center and chicken and spinach leaves on the sides.

8. STEP 8

   

   Holding the filling, begin to gently roll the roll away from you. At the same time, to secure the roll well, moisten with water the part of the nori that is empty, without rice. Place the rolled roll against the edge of the mat and tuck the side of the roll. Do this on the other side. As a result, you will get an even round roll.

9. STEP 9

   

   Cut the rolled roll into 8 equal-sized pieces with a sharp knife. Place the sliced ​​rolls with the filling on a baking sheet lined with foil.

10. STEP 10

    

    Prepare the mixture for the “caps” of the rolls. Finely chop the shiitake and lightly fry in a frying pan with a small amount of vegetable oil. Grate the cheese until it turns into crumbs. In a bowl or any other container, mix mayonnaise, cheese and mushrooms. Using a teaspoon, place and form “caps” for rolls.

11. STEP 11

    

    Place the rolls in the oven on the “grill” setting and bake them for 5 minutes until you get a beautiful baked cap. Determine the exact time based on your oven.

12. STEP 12

    

    Remove the finished rolls from the oven and place them on a plate.

13. STEP 13

    

    Serve them with soy sauce, wasabi and ginger.