Baked Rolls

Prepare all the ingredients for baked rolls. For rolls, I used special rice. It is sold in departments with products for Asian cuisine. You can also buy regular round-grain rice. The main thing is not to take steamed or long-grain rice. They have a different gluten and you won't get successful rolls from such rice. I used lightly salted trout. It can be replaced with boiled shrimp or buy eel if you're lucky to find it in the store. For the filling, I used avocado. It gives a nutty taste and oily tenderness. I understand that it is not always possible to find good avocado in the store, but don't rush to be upset. It can be replaced with fresh cucumber, bell pepper, or even thin strips of Iceberg lettuce. The advantage of homemade rolls is that we can change the ingredients based on our taste preferences and product availability.

First, you need to cook the rice for the rolls. Rinse the rice well under running water. You will need to change the water at least 3 times until it becomes transparent. Then drain all the water from the rice and transfer it to a saucepan for cooking.

Pour cold water over the rice, cover with a lid and place the saucepan over medium heat. Once the water boils, cook the rice with the lid closed for 10 minutes.

The water should completely evaporate.

Remove the pot from the heat, take off the lid. Place a folded cotton towel on top of the pot and press it down with the lid. The towel is needed to absorb any excess moisture. Leave the rice in this state for another 15-20 minutes. During this time, it will reach the desired consistency.

Prepare the dressing for the rice. Pour rice vinegar into a small container. Add salt, sugar, and water. It is best to use warm water, but not hot water. This will allow the sugar to dissolve faster and better. Mix everything well, so that no particles of salt and sugar remain.

Pour the dressing over the well-steamed rice and gently stir to evenly distribute the dressing throughout the rice. The rice for baked rolls is ready. Leave it uncovered to cool. Meanwhile, you can work on the filling. Preheat the oven to 200 degrees.

Remove the skin and bones from the trout, and cut it into long strips.

Peel and remove the pit from the avocado. Slice it into long strips.

Wrap the cinnamon stick with food wrap. This is done to make it easier to roll the sushi and prevent anything from getting stuck between the bamboo chopsticks. Place a nori sheet on top of the cinnamon. Note that one side of the nori sheet is smoother than the other. The rough side should be facing upwards. Spread the rice on top of the nori sheet to form a rectangle. Flatten and lightly press the rice.

Place sliced avocado, trout, and a strip of cream cheese in the middle of the rice. It is easiest to create the strip using a cone or piping bag.

Roll the sushi by folding the cinnamon upwards and gently pressing.

Cut the resulting roll into 8 pieces. This recipe is designed for 5 nori sheets. Roll them all in the same way.

Prepare a hat for baked rolls. Clean the crab sticks from the packaging and finely chop them.

Grate the cheese with a fine grater.

Add the cheese, crab sticks, and mayonnaise to a bowl. Mix well until homogeneous.

Place the resulting rolls in a baking dish. Spread the crab mixture over the rolls. This can be done using a pastry bag or a small spoon. Place the dish with the rolls in the middle of a preheated oven to 200 degrees Celsius. Bake for 15 minutes.

Remove the baked rolls from the oven and serve.

To add brightness to the taste, I drizzled the rolls with teriyaki sauce, but it's not necessary.

Serve the baked rolls with soy sauce and ginger. If desired, you can add wasabi sauce for extra spiciness. The baked rolls are ready. Enjoy!