Ingredients: round grain rice, avocado, cucumber, salted trout, Nori, cream cheese, Rice sauce:, rice vinegar, sugar, salt, Sesame seeds for decoration
Cooking method:
Rinse the rice thoroughly and let stand for 40 minutes, at this time chop the avocado into cubes, cucumber into strips and red fish (any, I have trout) into cubes.
Pour water into a saucepan so that there is one cm more rice, and after boiling, cook for exactly 10 minutes. Prepare the sauce for rice, for this, in a saucepan, mix salt, sugar and rice (red) vinegar and heat it up a little so that the liquid becomes homogeneous. Remove the rice from the heat, the water in it has boiled away, add the sauce, mix it, let it cool.
We begin to collect the salad, adjust the container, in my case the diameter is 20 cm and the height is 8.5 cm. Cut out the bottom sheet of "Nori" algae in the shape of a circle; this will be our base of the salad. Then we spread a layer of rice, then a cucumber.
Then avocado, cream cheese (curd cheese) and a layer of fish.
Further, a leaf of algae can be cut in the same way in the shape of a circle, but I cut it into pieces for convenience, cut it later. And repeat the layer as described above. Leave in a cool place to brew for 30-60 minutes, then carefully remove the form and sprinkle with sesame seeds. Bon Appetit!!!