Norwegian Mackerel Celery Roll Recipe - Catch fishy and savory U
I made a savory and refreshing mackerel celery roll with seafood from Norway and Norwegian mackerel boneless mackerel. After laying paper foil on a frying pan and grilling mackerel, the flesh was torn and only pepper was added to preserve the savory taste of mackerel. They put perilla leaves on top of sushi, put mackerel and celery pickles on it, covered it with flying fish roe, and sprinkled it with homemade holsradish sauce. Mackerel celery roll that captivates all adults and children's tastes~ Enjoy fresher and more deliciously with Norwegian mackerel! Naver Blog: https://m.blog.naver.com/plc0410/222574027075 TV: https://tv.naver.com/v/23636067 : https://youtu.be/XiI2iZwv7cY : https://www.instagram.com/p/CWftUZpFuu4/?utm_medium=copy_link
1 serving
Within 60 minutes
하이디랑
Ingredients
  • Norwegian mackerel
    150g
  • Flying Fish Roe
    60g
  • Sesame leaf
    3piece
  • celery
    100g
  • instant rice
    210g
  • Vinegar
    1.5TS
  • Sugar
    1TS
  • Salt
    1little
  • Vinegar
    2TS
  • Sugar
    1TS
  • Salt
    1.5TS
  • Mayonnaise
    3TS
  • plum extract
    2TS
  • Wasabi
    0.5TS
  • ground pepper
    suitably
Video
Cooking Steps
STEP 1/16
I prepared ingredients for Norwegian mackerel celery roll
STEP 2/16
I'm going to make seafood furolog Norwegian boneless mackerel
STEP 3/16
Add sweet vinegar water to 1 bowl of cooked rice and cool it down
STEP 4/16
Wash the Norwegian mackerel in running water
STEP 5/16
Place 50 centimeters of paper foil on a frying pan and place mackerel on top
STEP 6/16
Roll the mackerel with paper foil, place the skin on the bottom and bake over medium low heat for 10 minutes
STEP 7/16
Turn it upside down and cook it for 10 more minutes
STEP 8/16
Cool down the grilled mackerel and peel it off
STEP 9/16
Tear mackerel, sprinkle pepper and mix
STEP 10/16
Chop the celery and marinate it for 10 minutes
STEP 11/16
Squeeze the pickled celery in a pillowcase
STEP 12/16
Add the sauce and make the holsradish sauce
STEP 13/16
Cover seaweed feet with plastic wrap and place seaweed rough side up.
Spread the sushi thinly.
STEP 14/16
Turn the seaweed over and let the rice go to the bottom and put the perilla leaves on top.
Place a generous amount of mackerel and top with celery pickle in the middle.
STEP 15/16
Roll the perilla leaves first and then roll the rice with seaweed.
Put water on the knife and cut it gently like sawing.
STEP 16/16
Put the fish roe on it and sprinkle the holsradish sauce, and you're done with the fresh Norwegian mackerel celery roll
If you grill mackerel using paper foil, you can enjoy delicious Norwegian mackerel without worrying about oil splatter or smell.
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