Shrimp sushi
It is shrimp sushi that children like. I'm not interested in the youngest yet, but the first and second oldest like it, so they make it often on weekends. I try to get rid of the laziness and upload the recipe.
4 serving
Within 60 minutes
까치독사76
Ingredients
  • Shrimp.
    20ea
  • Beef fillet
    4piece
  • Eggs
    2ea
  • Sugar
    3T
  • Vinegar
    2T
  • Salt
    0.5T
  • Soy sauce
    3T
  • a thick salt
    1T
Cooking Steps
STEP 1/33
This is how to remove bow shrimp intestines.
First, cut off the intestines by inserting a skewer into the bottom end of the shrimp.
STEP 2/33
Poke a crocchi at the end of the head,
STEP 3/33
If you hold it gently, the intestines come out from the end of the segment. The bow shrimp has a strong internal organs on its head, so it's clean if you remove the internal organs like this. Poke the defrosted shrimp into the second joint from the end and gently lift it up to remove the intestines.
STEP 4/33
You just have to come out with the intestines.
STEP 5/33
Put it in the shrimp stomach with a skewer and fix it in a single shape.
STEP 6/33
Soak the shrimp in cold water,
STEP 7/33
Prepare ingredients for rolled omelet sushi
STEP 8/33
Preparation of ingredients for chuck flap tail sushi
Place the flesh on medium heat and sprinkle a little bit of mart-style herb-flavored salt.
STEP 9/33
Sprinkle salt and flip it over When there's a little blood left,
STEP 10/33
Turn it over again, turn off the heat and leave until it cools.
STEP 11/33
Now prepare the water for the shrimp to boil.
Add a spoonful of salt and wait until it boils
STEP 12/33
Please check the pot rice.
Pot rice is for 4 people, and the quantity is enough to spread out your hands and lock all your fingers.
Now, put it on the gas, let it simmer over the highest heat, and then turn it down to the lowest level as soon as it bubbles up to the lid of the pot, and let it sit until you make sweet vinegar water. Please heat it up from the beginning
STEP 13/33
You just have to remember 3:2:1. Add sugar 3 vinegar 2 salt 1 (0.5) and stir. When you add hot rice and mix it well, you can melt it and put it in the rice, so you don't have to melt it all.
STEP 14/33
When the water boils during the preparation of the sweet vinegar,
STEP 15/33
Add shrimp and simmer for 5 minutes.
STEP 16/33
While boiling, add rice to sweetened vinegar and mix well.
STEP 17/33
Nurungji rice that children like ^^
STEP 18/33
If you put rice mixed with sweet vinegar
STEP 19/33
The water will be boiling again.
STEP 20/33
I'll give him a cold shower
STEP 21/33
If the hotness disappears, throw away the water and trim the shrimp.
STEP 22/33
First, open your head and wash your intestines,
STEP 23/33
You can peel it.
STEP 24/33
You can open the belly from side to side and pull the back, but you have to peel it off well with the cork.
STEP 25/33
Wipe the well-cut shrimp with a kitchen towel,
STEP 26/33
If you cut the belly in half after removing the legs, you can see that the intestines on the back have been completely removed.
STEP 27/33
Set the shrimp,
STEP 28/33
Set rice and water
Put some water on your fingers and mix the rice
STEP 29/33
It's done.
STEP 30/33
The youngest member's egg sushi is ready
STEP 31/33
This is what happens if you don't pull your guts gently.
STEP 32/33
In this case, wash it in running water. If you try to remove it by hand, with a skewer, or with other tools, make sure to lift it up and wash it in running water.
STEP 33/33
Frozen shrimp is good, but I think bow shrimp is better. The methods of removing the intestines of live and frozen shrimp are different, so I also uploaded a method of removing the intestines.
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