Handmade pickled ginger & lakkyo Fish sushi that you can eat wha
So that you can easily make fish sushi at home, the sashimi from the sushi restaurant is vacuum-packed and frozen, so you can cook it whenever you want So I sometimes buy sashimi that I want to eat and make it When I eat sushi, I'm going to eat ginger vinegar and rakkyo, so I only put it in because it has a large capacitylol Since you make it yourself, it's controlled and clean, so the ginger scent and the chewiness are better They said that rakkyo is especially good. They ate it really well Pick a simple fish sushi and homemade ginger chorakkyo weekend dish^^
5 serving
Within 120 minutes
요리톡톡 맛톡톡
Ingredients
  • whelk
  • Shrimp.
  • white rice
  • an inch
  • instant rice
  • sweet vinegar water
  • Ginger
  • a red loan
  • Salt
  • Sugar
  • Vinegar
Cooking Steps
STEP 1/12
Shred ginger cleanly and slice as thinly as possible
STEP 2/12
I cut the red cabbage into big pieces
STEP 3/12
Cut only the white part of the green onion and wash it clean and sieve it
(The ingredients for rakkyo are yumgyo and pork scallions, but I couldn't get them, so I used chives instead
It would be nice if the white part of the chives were big, too.)
Put ginger red cabbage in a container
Put the chives in the container
Pour water into the container in advance and put it into the container
Put water in a pot and boil it in a ratio of salt 1 : sugar 5 : vinegar 4
STEP 4/12
When the water boils, cool it down and pour it into a container, whether it's ginger The water in Lakkyo cools down and swells up
STEP 5/12
Defrost frozen sashimi by soaking it in water
STEP 6/12
Boil the kelp in water for about 30 minutes
Wash rice, add kelp water, cooking wine, and 1T of rice
STEP 7/12
I cook rice thoroughly
STEP 8/12
I'm going to prepare the mixed vinegar in the fried tofu skin
(Mix vinegar is made with sugar, salt, and vinegar)
STEP 9/12
Put the mixed vinegar in the rice and mix it slightly bland
STEP 10/12
Rinse the raw fish with water and squeeze it out with vinegar water
(A little bit of vinegar) When the sushi lumps together, put it in your hands
You have to make it with water so that the rice grains don't get on your hands and clump together
STEP 11/12
Mature ginger vinegar & lakkyo at room temperature and refrigerate
STEP 12/12
The size of sushi that's good to eat
After making it, put sashimi on top
(Add a little wasabi between rice and sashimi.)
We don't put it in, we put it in soy sauce and eat it according to our preference.)
Put it in a bowl
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