Roll with mussels in Sweet Chili sauce

Cooking method:

1. Cut the cucumbers into long slices. Mix mussels with Japanese mayonnaise and Sweet chili sauce. Chop green onions.
2. Cook rice for rolls according to general rules. Rinse the rice well in 4 additions. Pour in water and cook for 15-20 minutes until tender. Pour Tamaki Rice Dressing into the rice. Stir thoroughly until the dressing is absorbed into the rice and it has cooled to a workable temperature.
3. Cover the bamboo roll mat with cling film. Divide the nori sheet into 2 parts. Place rice on the nori, spread it over the surface from the center to the edges, turn it over with the rice facing down. Take 120g of rice for one roll.
4. Add cream cheese in the center of the nori sheet and arrange the cucumbers.
5. Tuck the edge of the mat with a sheet of nori and rice, cover the filling, and roll it up.
6. Press open edges with wet hands.
7. Cut the roll into 6 pieces.
8. Place mussels in sauce on each roll, sprinkle with green onions, and garnish with chili threads.
9. Serve with pickled ginger.