Making flying fish roe demaki (hand kimbap)
It's a savory flying fish roe demaki where flying fish roe pops.
2 serving
Within 30 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • instant rice
    1bowl
  • Pickled radish
    2ea
  • Cucumber
    1/4ea
  • fish cake
    40g
  • the meat inside a razor clam
    2ea
  • Kim
    4piece
  • Flying Fish Roe
    suitably
  • Sugar
    2ts
  • Vinegar
    1TS
  • Salt
    1/2ts
Cooking Steps
STEP 1/5
Wash cucumbers clean, remove the seeds, and chop them into thin slices. Please cut all the pickled radish for gimbap in half length and width. Cut the fish cake and crab meat into thin slices
STEP 2/5
Stir in blended vinegar until salt and sugar are dissolved. Add blended vinegar to hot rice and mix well.
STEP 3/5
Please prepare flying fish roe and seaweed. If you soak the flying fish roe in Cheongju or orange juice, the fishy smell is slightly removed. Cut the seaweed for kimbap into quarters, please.
STEP 4/5
Put the rice in eight equal portions.. Place shredded cucumbers, pickled radish, fish cake, and crab sticks on top. If possible, put a small amount of ingredients on the bottom of the seaweed to dry it beautifully. And roll it in a cone shape on both sides.
STEP 5/5
If you put the fish roe on top, it's done.
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