Baked chicken rolls under a cheese cap

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:

   

   In a small bowl, pour the rice bite and water 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. Take a sheet of nori, put it on the mat with the shiny side down. Put rice on a sheet of nori, level it on the surface of the sheet so that 2/3 of the sheet remains free.

7. Step 7:

   

   Fry a medium-sized chicken cut into long strips in vegetable oil. Put the filling in the middle of the rice, where there will be cheese in the center, and chicken and spinach leaves on the sides of it.

9. Step 8:

   

   Holding the filling, start gently twisting the roll away from you. At the same time, for a good fastening of the roll, moisten with water the part of the nori that is empty, without rice. 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 an even round roll.

10. Step 9:

    

    Cut the twisted roll with a sharp knife into 8 pieces of the same size. Place the sliced rolls with the filling on a baking sheet covered with foil.

11. Step 10:

    

    Prepare the mass for the "caps" of the rolls. Finely chop the shiitake and lightly fry in a frying pan with the addition of a small amount of vegetable oil. Grate the cheese so that it turns into a crumb. In a bowl or any other container, mix mayonnaise, cheese and mushrooms. Using a teaspoon, lay out and form the "caps" for the rolls.

12. Step 11:

    

    Put the rolls in the oven on the "grill" mode and cook and bake them for 5 minutes until you get a beautiful baked cap. Determine the exact time by your oven.

13. Step 12:

    

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

14. Step 13:

    

    Serve soy sauce, wasabi and ginger to them.