Flying fish roe / Flying fish roe demaki / Maki Kimmaki
There's rice and pickled radish cucumber inside, so it tastes like gimbap and it's so good
1 serving
Within 30 minutes
μš°μˆ˜ν‘Έλ“œ
Ingredients
  • dried seaweed for kimbap
    4piece
  • instant rice
    210g
  • brown sugar
    1/2TS
  • apple vinegar
    2TS
  • Salt
    1/2ts
  • Cucumber
    2/3ea
  • Salt
    1/2ts
  • Pickled radish
    3ea
  • Radish sprouts
    50g
  • Flying Fish Roe
    60g
  • Wasabi
    2TS
Video
Cooking Steps
STEP 1/7
Cut the peeled cucumber except for the middle part, add a little salt, and marinate it.
STEP 2/7
If you are concerned about the fishy smell of flying fish eggs, wash vinegar, rice wine, cooking wine, etc. with water and drain them.
STEP 3/7
I used 3 lines of pickled radish for gimbap. Chop 43g into small pieces.
STEP 4/7
I used 1 instant rice for rice. Add half a tablespoon of brown sugar, 2 tablespoon of apple vinegar, and half a teaspoon of salt and mix with pickled radish.
If you don't have pickled radish, you need to add a little more sugar and salt.
STEP 5/7
The pickled cucumber must have water. Squeeze tightly and prepare radish sprouts without water.
STEP 6/7
Cut the seaweed for kimbap in half, add all the ingredients except the flying fish roe, add wasabi, and roll it. Seaweed sticks well with a little bit of water.
STEP 7/7
Put a lot of flying fish roe on top.
It tastes even better with wasabi soy sauce.
If there's water, the seaweed gets soggy quickly, so it doesn't look good. If the shape is not pretty, you can roll the seaweed on it one more time. For wasabi soy sauce, you can put enough wasabi in the soy sauce. Please refer to the video above.
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