Spicy Chicken Baked Rolls

A fragrant, bright and spicy hot Japanese snack! There are many benefits to homemade rolls. Firstly, they are definitely made from fresh ingredients, secondly, they can be prepared with any ingredients you wish, and thirdly, homemade is always prepared with special warmth and love.
cook time: 1h
Ava Prescott
Spicy Chicken Baked Rolls

Nutrition Facts (per serving)

218
Calories
13g
Fat
20g
Carbs
7g
Protein

Ingredients (1 portion)

Basic:

Salt 0.4 tsp
Sugar 0.75 tsp
Water 75 ml
Vegetable oil 5 ml
Mayonnaise 25 g
cucumbers 15 g
Chicken fillet 40 g
Sesame (7 gr. white and 7 gr. black) 14 g
Round rice 75 g
Sauce, pasta (Sriracha) 5 g
Cream cheese 20 g
Nori (half sheet) 1.4 g
Rice vinegar 1.5 tbsp

Recipe instructions

Step 1

Step 1
How to make baked rolls? Prepare rice for rolls. Use round rice or special rice for sushi and rolls, since this type of rice has the necessary gluten. Using other rice, the rolls will most likely fall apart. Pour the rice into the container and rinse it 4 times until the water runs clear. Next, place the rice in a saucepan and fill with water in a 1:1 ratio. Cover the pan with a lid and place it on the fire.

Step 2

Step 2
Bring the water to a boil (do not open the lid during the entire cooking process). Once the water boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this period of time, all the liquid will evaporate. Afterwards, turn off the heat and cook the rice under the lid for another 10 minutes. This will allow the rice to reach the desired consistency. Ready rice doubles in volume.

Step 3

Step 3
Now in a separate saucepan, mix rice vinegar, sugar and salt. Place the saucepan, but on low heat, and dissolve the sugar and salt in the vinegar, without bringing the contents of the saucepan to a boil.

Step 4

Step 4
Take a wooden container and wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Place the cooked rice into this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then from the spoon, carefully pour this mixture into the rice in a thin stream throughout the rice. Using a wooden spatula, gently stir the rice into the dressing. Then cool the rice completely by covering the bowl with a wet towel.

Step 5

Step 5
Wrap the bamboo mat for forming rolls 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, using cling film is an opportunity to extend the life of a bamboo mat. It protects it from getting between the rods of rice and filling, and allows you to wet the mat less often.

Step 6

Step 6
Cut the nori sheet into two equal parts. Place a piece of nori on the mat, shiny side down. Prepare liquid to wet your hands. To do this, pour the rice bite and water in a ratio of 1:3 into a small bowl. Wetting your hands in this solution will make it comfortable to work with rice. When cutting rolls, also wet the knife in this solution.

Step 7

Step 7
Take 150 gr. rice, level it over the surface of the sheet so that on one side the rice protrudes 1 cm beyond the nori, on the other hand, on the contrary, it is 1 cm less than the nori. Fry medium-sized chicken cut into long strips in vegetable oil. Also cut the cucumber, but into thinner strips. Turn the nori over so that the rice is on the bottom. Place the filling in the middle of the rice, with cheese in the center and cucumber and chicken on the sides.

Step 8

Step 8
Holding the filling, begin to gently roll the roll away from you so that the rice from the protruding edge joins the rice on the nori. Press the roll with a mat, make the roll tight, forming a round shape. Place the rolled roll against the edge of the mat and tuck the side of the roll. Do this on the other side. As a result, you will get an even round roll. Roll the resulting roll in a mixture of white and black sesame seeds. Using a sharp knife, cut the roll into 8 equal-sized pieces.

Step 9

Step 9
Place the sliced rolls with the filling on a work surface. Prepare hot sauce. Mix mayonnaise and sriracha sauce. Place the resulting sauce into a pastry bag and cut off the tip of the bag. Make baking caps from the prepared sauce, pouring it from the bag on top of each roll.

Step 10

Step 10
Cover a baking sheet with foil, on which place the rolls prepared for baking. Place the rolls in an oven preheated to 180°C and bake them for 5-7 minutes until you get a beautiful baked cap.

Step 11

Step 11
Remove the finished rolls from the oven and place them on a plate. Serve them with soy sauce, wasabi and ginger.

Additional rubrics

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