Hello everyone! For those Foodies who don't feel satisfied eating a regular-sized rice roll, this time we'd like to share a recipe for making a chicken and egg rice roll that's bigger than the usual size.
Ingredients
Source: Vegkitchen.com
- 2 sheets of seaweed (nori)
- 2 small bowls of cooked brown rice
- About 1 viss of chicken
- About a quarter of a purple cabbage head
- 2 large carrots
- 1 and a half avocados
- 1 cucumber
- 4 soft-boiled eggs
- A little sesame seeds
Step-by-step instructions
Slice the cabbage thinly. Also slice the carrots and cucumber into strips. For the avocado, instead of scooping out the flesh with a spoon, slice it lengthwise.
Cut the soft-boiled eggs in half. Cut the chicken into small pieces and fry it. Then transfer it to a plate.
Now for the next step, we need to start making the rice roll. Place the seaweed sheet on the mat you'll use to roll the rice. Then press the rice onto the seaweed sheet.
After arranging the rice in a row, arrange the fried chicken, eggs (you can add them whole or cut in half), cucumber, carrots, avocado, and cabbage in a row as shown in the picture. Then roll it slowly and firmly so that the ingredients don't spill out.
Once the rice roll is finished, cut it into even-sized pieces. Then sprinkle sesame seeds on top, and you can enjoy it deliciously.
Source: Kitchenbowl.com
