Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, korean-style spicy california rolls with five grain rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
all products are paid with my own money unless stated otherwise, & these are my honest opinions. looped background. For the rice: Place rice in a bowl and rinse with cold water until water is clear. Drain rice in a mesh strainer.
Korean-style Spicy California Rolls with Five Grain Rice is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Korean-style Spicy California Rolls with Five Grain Rice is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook korean-style spicy california rolls with five grain rice using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Korean-style Spicy California Rolls with Five Grain Rice:
- Take 1 Cooked rice (five grain rice)
- Get 200 grams ○Thinly sliced pork for shabu-shabu
- Make ready 3 tbsp ○Soy sauce
- Get 5 tbsp ○Mirin
- Take 2 tbsp ○Sake
- Make ready 2 tsp ○Gochujang
- Make ready 1 Red pickled ginger
- Get 1 Green onions
- Take 1 sheet Nori seaweed
- Prepare 1 Sushi vinegar
- Take 1 White sesame seeds
If you like California sishi rolls you'll like this salad. Next time will try a bit of sake in the dressing. A great idea for someone who loves california rolls without the fuss of sushi rice and rolling at home! I also used either basmati or long grain rice since japanese rice or short grain can be too sticky to use.
Instructions to make Korean-style Spicy California Rolls with Five Grain Rice:
- Fry the pork and season with the ○ ingredients. Let cool for the flavors to meld.
- Cut the green onion lengthwise into 3 equal pieces.
- Drain the red pickled ginger.
- Mix the rice with sushi vinegar. Let cool.
- Line the sushi mat with cling film. Place a sheet of nori on top. Evenly spread the sushi rice on the nori and sprinkle with sesame seeds.
- Put a piece of cling film over the rice and flip everything over, with the nori side up.
- Remove the cling film stuck to the nori. Evenly spread a layer of rice on the nori seaweed. (It should look like two layers of rice sandwiching a sheet of nori).
- Leave a 2-3 cm border at the edge of the nori seaweed closest to you. Arrange the pork, green onion and red pickled ginger on top. Roll up the sushi from the edge closest to you.
- While rolling, press the sushi firmly. After you finish rolling, grasp the sushi firmly to neaten the shape.
- Moisten a knife and slice the rolls to serve.
Carrot, eggs, garlic, ground beef, kim, rice, salt, sesame oil, skirt steak, soy sauce, spinach, sugar, vegetable oil, yellow pickled radish. California rolls may be a sushi restaurant staple, but they're not really a make-ahead dish since the seaweed gets soggy quickly. It also takes some time to make enough rolls to feed a crowd. Turning it into a dip served with seaweed instead of crackers takes much less time. California roll topped with baked shrimp crab meat with eel sauce.
So that’s going to wrap it up for this special food korean-style spicy california rolls with five grain rice recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
