Sushi

Necessary products / about 40 bites come out /:

500 g of rice for sushi
1/2 box Philadelphia cream
3 nori leaves
1 avocado
2 cucumbers
150g smoked salmon
100 ml. vinegar for sweet chili sauce with pineapple for arrangement

Method of preparation:

Wash the rice under running water, discarding the first. Pour a second time and stir. A white mist forms in the water, which you throw away again.

Put the rice in water as the ratio is 1: 1 and let it stand for 30 minutes.
Put the same water on the stove and boil it.

First, cook it for 5 minutes on low heat and then increase the heat so that it boils. Then reduce the heat again and leave the rice for about 15 minutes. until complete absorption of water.
Transfer the rice to a pan and season with sushi vinegar.
Leave the rice to absorb the vinegar for about 10-15 minutes and start shaping the sushi.
Take a bamboo mat and wrap in foil.

Put in a straight line in the middle of the spread rice, nori crusts and stuffing of Philadelphia, avocado and cucumber and start rolling.

Roll up to half and squeeze lightly to form a tubular shape. Make sure the layer is not too thick about 2-3 mm or the thickness you want.

Cut with a wet knife and serve with chili pineapple sauce, wasabi and soy sauce on the side.

I used avocado cream and hot peppers, the recipe of which you can read in the “sauces” section.