Classic roll "Philadelphia"

300 g trout/salmon

250 g round-grain rice

150 g cream cheese

50 ml rice vinegar

3 sheet nori

Cut from a large sheet of nori in half, put on a Mat, wet hands to evenly spread the rice, turn the nori so that the rice was at the bottom.

In the middle of the nori to put cream cheese and sliced avocado wedges.

Frozen fish is finely chopped.

Gently roll the roll from bottom to top, overlapping put on the roll the slices of fish, compacted, cut classic roll "Philadelphia" moistened with water with a sharp knife into 6-8 pieces.