Baked Philadelphia

1. Cover a bamboo mat with cling film. Place a nori sheet in the middle of the mat. The rough side should be on top.

2. Place boiled rice in the middle of the sheet. You can cook sushi rice in a slow cooker. It should not be too hot, so that the seaweed does not curl.

3. Spread the rice in an even layer. The top small strip of the nori sheet should remain without rice. When you start rolling the roll, moisten the strip with water. A wet nori sheet has a fairly sticky base that can glue the roll blank well. Apply a strip of cream cheese to the rice. Instead of Philadelphia cheese, I use Almette cream cheese. For home cooking - no worse.

4. Then fresh cucumber, cut into strips. Bars of lightly salted salmon.

5. Using a bamboo mat, roll the bottom edge of the nori into a thin roll.

6. Moisten a clean strip of nori with water. Finish forming the roll using a mat. The shape of the roll can be either round or square. It all depends on how tightly you press the mat to the roll. Let the roll stand for a while and stick together.

7. Cut the roll into rolls using a wet knife.

8. In a separate bowl, mix the "sauce cap" for baking. Grate the hard cheese, cut the lightly salted salmon into cubes, add mayonnaise, soy sauce, grate the garlic.

9. Mix the sauce thoroughly until completely smooth.

10. Turn the rolls over with the filling facing up. Place them on foil sprinkled with water.

11. Add salmon sauce to the rolls.

12. Bake the salmon rolls in the upper compartment of the oven for 5 minutes.

13. The baked "Philadelphia" is ready! Serve warm with ginger, soy sauce and vegetables.