Salmon California Rolls
It's a light and savory salmon California roll.
2 serving
Within 30 minutes
봉자바리
Ingredients
  • instant rice
    2bowl
  • Smoked salmon
  • onion
  • Cucumber
  • creme
  • caper
  • dried seaweed for kimbap
    3piece
  • Vinegar
    3TS
  • Sugar
    1.5TS
  • Salt
    1ts
  • Mayonnaise
  • ground pepper
    little
  • Mustard
    little
Cooking Steps
STEP 1/8
Slice onions thinly and soak them in water to get rid of the arin taste. Cut the cucumber into small pieces and prepare it. Tear creme and mix with mayonnaise, mustard and pepper. Prepare the capers by mincing them.
STEP 2/8
Cook the rice thoroughly and mix it with mixed vinegar. If you mix it while cooling it with a fan when you add mixed vinegar, it becomes more sticky rice.
STEP 3/8
It is better to defrost frozen smoked salmon naturally in the refrigerator or in cold water.
STEP 4/8
Spread a sheet of seaweed on top of the seaweed and spread the rice evenly on top of it.
STEP 5/8
Put the wrap on the rice. Turn it upside down. Put creme and shredded cucumber on top of dried seaweed.
STEP 6/8
Roll it up and put the smoked salmon on top and wrap it with plastic wrap.
STEP 7/8
You don't have to take off the wrap and just cut it.
STEP 8/8
Cut the onion into a plate, remove the water from the onion, sprinkle the chopped caper, and sprinkle mayonnaise zigzag.
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