Salmon flying mayo triangle kimbap
The texture of raw fish eggs is attractive with light salmon. Let's make a luxurious triangular gimbap by putting salmon blade skirt in a triangular rice and wrapping it with seaweed. Pork cutlet sauce, mayonnaise, and katsuobushi were put on top to complete the takoyaki style.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Alaska salmon can
    1 ea
  • instant rice
    2 ea
  • With rice
    1ea
  • dried seaweed for kimbap
    1 piece
  • onion
    1/3 ea
  • Flying Fish Roe
    2 TS
  • Mayonnaise
    3 TS
  • Sesame
    little
  • Pork cutlet sauce
    little
  • dried bonito
    little
Cooking Steps
STEP 1/5
Prepare each material.
STEP 2/5
Remove the oil from the salmon and mix it well with mayonnaise, flying fish roe, sesame seeds, and chopped onions.
STEP 3/5
Heat the instant rice in the microwave and mix it with rice (vegetables).
STEP 4/5
Spread the rice and add 2 to make a triangle kimbap shape.
STEP 5/5
Cover the bottom with dried seaweed cut into the right size, sprinkle pork cutlet sauce, mayonnaise, and katsuobushi on top.
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