Teishoku Roll

For the teishoku roll recipe, first cook the rice. Rinse the rice several times until the water runs clear. Transfer the rice to a sieve and set aside for 1 hour. Then put the rice in a saucepan, pour in water, add kombu and put on medium heat, covered with a lid. When the water boils, remove the algae, reduce the fire to a minimum and cook for another 10-12 minutes until all the liquid has evaporated. In a separate bowl, mix vinegar, sugar and salt. When the rice has cooled slightly, mix it with the vinegar mixture.

Cucumber, salmon and cheese cut into long sticks. Put nori on a mat wrapped in cling film, put a layer of warm rice on top, approximately 1-1.5 cm. Spread the rice, not reaching the edge of the nori, approximately 1 cm.

Put cucumber, salmon and cheese strips on a layer of rice. Using a mat, roll the nori into a roll. Moisten the edge of the elevator free from rice with water and overlap it. When wetted, nori changes its properties and becomes sticky, so the roll will hold well and will not disperse. Ready teishoku roll cut into 8 equal parts. Serve the teishoku roll with wasabi, pickled ginger or lemon wedge.