STEP 1/15
Please prepare the ingredients.
STEP 2/15
Add all the wasabi mayonnaise ingredients and mix.
STEP 3/15
Please tear the crami into small pieces and prepare it.
STEP 4/15
Add a tablespoon of wasabi mayonnaise to the shredded crami and mix well.
STEP 5/15
Remove the middle seed of the cucumber and shred it.
STEP 6/15
Add a pinch of salt, marinate for about 5 minutes, rinse with cold water, and remove moisture.
STEP 7/15
Place the sweetened vinegar ingredients in a pan and simmer over medium heat until the sugar melts.
STEP 8/15
Mix the rice with a spoonful of sweet vinegar.
(Put in enough so that the rice doesn't get too sticky.)
STEP 9/15
Spread the seasoned rice with seaweed until 2/3 points.
STEP 10/15
Flip it over and put the sprout vegetables on top.
STEP 11/15
Please put up Crammy.
STEP 12/15
Put the cucumber on top.
STEP 13/15
Please roll it.
STEP 14/15
Coat the surface of the kimbap with the flying fish roe evenly.
STEP 15/15
If you cut it into bite-sized pieces, you're done with the California roll.
Adjust the amount of vegetables and creams to your liking.
Adjust the amount of wasabi in the wasabi mayonnaise sauce to your liking.