Salmon Korean Seaweed Rolls

Salmon Korean Seaweed Rolls

by Yu Fei

4.7 (1)
Favorite
5

Difficulty

Easy

Time

2h

Serving

2

When Kang Sami is old ~ 38 degrees, I don’t want to do it at all. Watching Korean dramas and eating small rolls, it’s fun!"

Ingredients

Salmon Korean Seaweed Rolls

1. Add water to the Komachi rice, cook in a 1:1 rice cooker, turn off the switch, let it warm for 10 minutes, take it out, put it on a flat basin, let it dissipate, when it is half warm, pour in the sushi vinegar, mix well, and continue to cool

Salmon Korean Seaweed Rolls recipe

2. Prepare salmon puree

Salmon Korean Seaweed Rolls recipe

3. Seaweed

Salmon Korean Seaweed Rolls recipe

4. Dried radish shredded

Salmon Korean Seaweed Rolls recipe

5. The seaweed is tiled

Salmon Korean Seaweed Rolls recipe

6. Spread evenly on the rice

Salmon Korean Seaweed Rolls recipe

7. On the side close to the body, put salmon grated, dried radish, and seaweed in turn

Salmon Korean Seaweed Rolls recipe

8. Roll it up slowly and press it tightly with the sushi curtain

Salmon Korean Seaweed Rolls recipe

9. Cut it with a knife

Salmon Korean Seaweed Rolls recipe

Tips:

You can put a piece of plastic wrap under the seaweed to make it easier to roll up

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