Japanese Roll with Fish and Avocado

1. 1

   Whisk sugar and egg yolks until light and fluffy.

   5 min

2. 2

   Add oil and milk and continue whisking.

   2 min

3. 3

   Sift in flour with baking powder and whisk again.

   3 min

4. 4

   Whisk egg whites and salt separately until stiff peaks form.

   5 min

5. 5

   Gently fold the egg white mixture into the egg yolk mixture using a spatula.

   2 min

6. 6

   Spread the batter evenly on a baking sheet lined with parchment paper and bake in a preheated oven at 170 degrees Celsius for 18-20 minutes.

   20 min

   170°C

7. 7

   Remove from the oven and let it cool.

8. 8

   Peel the avocado, remove the pit, and mash with garlic. Add the drained tuna and cream cheese.

   10 min

9. 9

   Place the cooled biscuit on plastic wrap, remove the parchment paper, spread the filling evenly, and roll tightly. Secure with plastic wrap.

   5 min

10. 10

    Place in the refrigerator for 2-3 hours.

    180 min

11. 11

    Cut the finished roll just before serving.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.