Homemade Seaweed Rice
by juju's Parisian kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Beat three eggs and put them in a pan to make an omelet.
2. Cut omelets and crab sticks, cucumbers, pickled radishes, carrots and other vegetables into strips
3. Stir sesame oil, sesame seeds, vinegar, sugar, salt
4. Pour into the freshly cooked rice, stir well and let cool
5. Put the sushi curtain roll at the bottom, put a sheet of seaweed on top, and put an appropriate amount of rice. If the rice is too hot, it will wrinkle the seaweed, so let it cool properly before starting to make it.
6. Put the sliced vegetables on top.
7. Roll it up with a sushi curtain and slice it at the end. When slicing, dip the blade with water and then cut it to prevent the rice from sticking to the blade.
8. I also used the method of making California rolls, using avocado to make California seaweed rice, turning over the seaweed on which the rice was pasted, and putting the side of the rice on the curtain roll, putting the chopped ingredients on top, and rolling it. Rice covered with seaweed is called "naked seaweed rice" in Korea.
9. Cut the avocado in half, count each half and cut into thin slices
10. Then put the avocado slices on top of the "naked seaweed wrapped rice" just made, wrap them with plastic wrap and fix them, and then cut them into slices.
