Kimchi Shrimp Sushi Roll

Kimchi Shrimp Sushi Roll

by Line line 3896

4.7 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

Kuaishou seaweed sushi rolls make a beautiful breakfast.

Ingredients

Kimchi Shrimp Sushi Roll

1. The shrimp is cut open in the middle.

Kimchi Shrimp Sushi Roll recipe

2. Add a little cooking wine, white pepper, sugar, and salt to marinate for 5 minutes.

Kimchi Shrimp Sushi Roll recipe

3. Boiled in boiling water.

Kimchi Shrimp Sushi Roll recipe

4. Beat the eggs and spread the egg skins. The fire should be small, my fire is a bit big, and the egg skins on the stall are uneven.

Kimchi Shrimp Sushi Roll recipe

5. All ingredients are prepared.

Kimchi Shrimp Sushi Roll recipe

6. Add a spoonful of sushi vinegar, appropriate amount of sesame oil, and cooked sesame seeds to the rice and mix well.

Kimchi Shrimp Sushi Roll recipe

7. Spread the rice on the grilled seaweed with a rice spatula and compact it.

Kimchi Shrimp Sushi Roll recipe

8. The edge of the egg skin is neatly cut and spread on the rice. In fact, putting the egg skin between the seaweed and the rice has better adhesion.

Kimchi Shrimp Sushi Roll recipe

9. Put on the cucumber strips, soak the radish strips, trim the edges of the eggs, and blanch the shrimps.

Kimchi Shrimp Sushi Roll recipe

10. Put an appropriate amount of kimchi.

Kimchi Shrimp Sushi Roll recipe

11. Roll it up with a sushi curtain and make it tighter.

Kimchi Shrimp Sushi Roll recipe

12. Cut into small pieces with a sharp knife.

Kimchi Shrimp Sushi Roll recipe

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