This snack has three secrets: proper roll folding, spicy Japanese mayonnaise in the composition and serving. The dish really resembles Asian rolls, but will appeal even to those who do not eat rice with algae, but loves salmon.
Ingredients
Step-by-step cooking recipe
Cut all the ingredients into long strips, and cut the pita bread into several rectangles.
Smear each with Japanese mayonnaise or mix ordinary with wasabi.
Put all the ingredients at the edge and roll up tight rolls.
Wrap them in clingfilm and leave them in the refrigerator for 45 minutes, and then cut them.
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