【flower Sushi】----korean Sushi

Name: 【flower Sushi】----korean Sushi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Roasted seaweed; Some spinach; Some Cucumber; Some carrot; Some Dagenjo; Some Ham sausage; Some egg; Some sesame oil; Some Refined salt; Some White sesame; Some Black sesame

by Little Chef's Fragrance

5.0 (1)

Favorite

3

Difficulty

Normal

Time

20m

Serving

2

[Korean sushi] and [Japanese sushi] are still different. Korean-style sushi mixed with rice uses sesame oil, sesame seeds, salt, etc., Japanese-style sushi uses sushi vinegar; Korean-style sushi likes to use cooked dishes to wrap the rice, while Japanese-style sushi likes to use raw fish, etc. On rice balls; in Korea, sushi mostly refers to seaweed sushi rolls, while in Japan, the Japanese "sushi" also means rice ball. "

【flower Sushi】----korean Sushi

1. Mix the steamed rice with sesame oil, black and white sesame seeds, and refined salt while it is hot, mix well, and let cool for later use.

2. Cut the carrots into boiling water and blanch them.

3. Wash the spinach well and blanch it in water.

4. Fry the egg cake and cut into strips.

5. Cut cucumber, large root, and ham into strips.

6. Cover the sushi roll with plastic wrap and put grilled seaweed on it.

7. Spread the mixed rice evenly on the seaweed.

8. Add spinach, cucumber, carrot, ham, large root, and egg strips.

9. Roll up from the bottom up. Remove the plastic wrap while curling.

10. Wrap it tightly with plastic wrap after it is all rolled up.

11. Cut into pieces and eat.

Tips:
1. When making Korean sushi rolls, you can also dice all the vegetables in the roll and fry them in oil, cook them and wrap them in the rice.

2. If you want to be more beautiful, you can cut all kinds of vegetables a little bit finer.