Baked chicken rolls with spicy sauce

Step-by-step cooking

1. Step 1:

   

   How to make baked rolls? Prepare the rice for the rolls. Use round rice or special rice for sushi and rolls, as this is the kind of rice that has the necessary gluten. Using a different rice, most likely the rolls will fall apart. Pour the rice into the container and rinse it 4 times until the water becomes transparent. Next, put the rice in a saucepan and pour water in a ratio of 1: 1. Cover the pan with a lid and put it on the fire.

2. Step 2:

   

   Bring the water to a boil (do not open the lid during the entire cooking process). After the water boils, reduce the heat to low, and continue to cook the rice for 15 minutes. During this period of time, all the liquid will evaporate. After that, turn off the heat and cook the rice under the lid for another 10 minutes. So the rice will reach the desired consistency. The finished rice increases in volume by 2 times.

3. Step 3:

   

   Now in a separate saucepan, mix rice vinegar, sugar and salt. Put a saucepan, but on a slow fire, and dissolve sugar and salt in vinegar, while not bringing the contents of the ladle to a boil.

4. Step 4:

   

   Take a wooden container, wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Transfer the cooked rice to this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then carefully pour this mixture into the rice with a spoon in a thin trickle all over the rice. With a wooden spatula, gently mix the rice with the dressing. Then cool the rice completely, covering the bowl with a wet towel.

5. Step 5:

   

   Wrap the bamboo roll forming mat 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, the use of food film is an opportunity to extend the life of a bamboo mat. It protects its ingress between the bars of rice and the filling, allows you to wet the mat less often.

6. Step 6:

   

   Cut the nori leaf into two equal parts. Put a piece of nori on the mat with the shiny side down. Prepare the liquid for wetting your hands. To do this, pour rice bite and water in a small bowl in a ratio of 1:3. Wetting your hands in such a solution, it will be comfortable to work with rice. When cutting rolls, also moisten the knife in this solution.

8. Step 7:

   

   Take 150 grams of rice, level it on the surface of the leaf so that on one side the rice protrudes 1 cm behind the nori, on the other hand, on the contrary, it was 1 cm less than the nori. Fry a medium-sized chicken cut into long strips in vegetable oil. Also cut the cucumber, but with a thinner straw. Flip the nori so that the rice is on the bottom. Put the filling on the rice in the middle, where there will be cheese in the center, and cucumber and chicken on the sides of it.

9. Step 8:

   

   Holding the filling, start gently twisting the roll away from you so that the rice from the protruding edge connects with the rice on the nori. Press the roll with a mat, make the roll tight, forming a round shape. Put the twisted roll to the edge of the mat, line the side of the roll. Do it from the second side. As a result, you will get a smooth round roll. Roll the resulting roll in a mixture of white and black sesame. Cut the roll with a sharp knife into 8 pieces of the same size.

10. Step 9:

    

    Place the sliced rolls with the filling on the work surface. Prepare the hot sauce. Mix mayonnaise and sriracha sauce. Transfer the resulting sauce to a pastry bag, cut off the tip of the bag. From the prepared sauce, make caps for baking, depositing it from the package on top of each roll.

11. Step 10:

    

    Cover the baking sheet with foil, on which lay the rolls prepared for baking. Put the rolls in a preheated 180 ° C oven and bake them for 5-7 minutes until you get a beautiful baked cap.

12. Step 11:

    

    Remove the finished rolls from the oven and place them on a platter. Serve them with soy sauce, wasabi and ginger.