Uramaki with sesame

Rinse thoroughly and soak the rice in cold water for 15-20 minutes.

Pour water over the rice and put it on a high heat. Bring to a boil, then cover with a lid and simmer over low heat for 15 minutes. Turn off the heat and let the rice rest for 15 minutes without opening the lid. Mix sugar, salt and rice vinegar, then add this mixture to the rice.

Wrap a roll mat in cling film and place half a seaweed leaf on it. Wet your hands with water to keep the rice from sticking, and gently spread the rice evenly onto the nori sheet. Spread out so that on one side the rice goes beyond the nori, and on the other hand, on the contrary, leave some free space.

Sprinkle sesame seeds over the rice and carefully turn over with a mat so that the rice does not crumble.

Soak shiitake mushrooms in cold water for 30 minutes, then chop and fry. Cut the cucumber into strips too.

Place the cucumber, cream cheese and shiitake in the middle of the sheet.

Roll up the roll with a mat, while holding the filling.

Take a knife dipped in water and cut the roll into 6 pieces.