#PaikJongWon #CaliforniaRoll #RedTunaMayo
California roll filled with hot spicy tuna and crab meat mayo
Sounds and looks as good as it tastes!
It's definitely worth the effort!
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[California roll]
[ Ingredients ]
*For seasoning the rice (makes 4 rows)
about 1/4 cup (48g) vinegar
about 1/3 cup (48g) brown sugar
1/2 tbsp (6g) fine salt
900g rice
*Crab meat version (makes 2 rows)
450g seasoned rice
6 pieces (106g) crab meat
about 4 and 1/2 tbsp (70g) mayonnaise
1/5 (50g) onion
2 pieces (30g) pickled radish
1/3 tbsp (4g) brown sugar
2 sheets gimbap seaweed
4 rows egg garnish
2 rows cucumber
some flying fish roe
*Tuna version (makes 2 rows)
450g seasoned rice
1 can (150g) canned tuna
about 4 and 1/2 tbsp (70g) mayonnaise
1/5 (50g) onion
2 pieces (30g) pickled radish
1 tbsp (6g) fine red chili pepper powder
1/3 tbsp (4g) brown sugar
2 sheets gimbap seaweed
4 perilla leaves
some cucumber strips
some flying fish roe
[ Directions ]
*Seasoning the rice
1. In a frying pan, add brown sugar, vinegar, and fine salt. Boil over low heat until the sugar and salt melt, stirring with a spatula as you go.
2. Add chodaeri to warm rice and mix thoroughly with a spatula.
*Thoroughly mix in the chodaeri until the sauce blends into the rice.
*Cut through the rice with a spatula to avoid the rice from clumping.
*Tuna version
1. Finely chop up the onion and pickled radish into pieces 0.3cm thick.
2. Using a sieve, remove the oil from the canned tuna.
3. In a deep bowl, thoroughly combine the tuna, onion, pickled radish, brown sugar, and fine red chili pepper powder to make the filling.
4. Wrap clingfilm around a gimbap mat. Place a sheet of seaweed on the mat and evenly spread the seasoned rice in a thin layer.
*Cover up to 3/4 of the seaweed with rice.
*We recommend soaking your hands in vinegared water when spreading the rice.
5. Turn the seaweed covered in rice upside down. Place perilla leaves on the upper area and spread the tuna filling lengthwise on top.
*Cover about 3/4 of the seaweed with rice. Turn the seaweed over and fold the empty part.
6. Place the cucumber strips next to the tuna filling. Using the gimbap mat, press and roll carefully so it doesn't tear.
*Cut the tips of the cucumber and julienne to pieces 0.5cm thick.
7. Put the flying fish roe in a wide tray or plate and roll the roll so that it is evenly covered in roe before cutting to bite sizes. Or, cut into bite sizes first, then sprinkle the flying fish roe on top.
*To slice the roll neatly, prepare a wet towel and wipe the knife as you go.
*Crab meat version
1. Finely chop up the onion and pickled radish into pieces 0.3cm thick.
2. In a deep bowl, thoroughly combine the crab meat, onion, pickled radish, brown sugar, and mayonnaise using your hands.
3. Add some ground pepper to finish up the filling.
4. Wrap clingfilm around a gimbap mat. Place a sheet of seaweed on the mat and evenly spread the seasoned rice in a thin layer. Cover about 3/4 of the seaweed with rice.
*You can choose to cover the whole seaweed with rice.
*We recommend soaking your hands in filtered water or vinegared water when spreading the rice.
5. Turn the seaweed covered in rice upside down. Then, fold the empty part inwards.
6. Place the egg garnish on the upper area. On top of the egg, place the crab meat filling and cucumber sticks in that order.
7. Put the flying fish roe in a wide tray or plate and roll the roll so that it is evenly covered before cutting to bite sizes. Or, cut into bite sizes first, then sprinkle the flying fish roe on top.
*To slice the roll neatly, prepare a wet towel and wipe the knife as you go.
*You can opt to leave out the flying fish roe.
[ 캘리포니아롤 ]
[ 재료 ]
*밥 밑간하기(4줄 기준)
식초 약 1/4컵(48g)
황설탕 약 1/3컵(48g)
꽃소금 1/2큰술(6g)
밥 900g
*게살버전(2줄 기준)
밑간 한 밥 450g
게살 6개(106g)
마요네즈 약 4와 1/2큰술(70g)
양파 1/5개(50g)
단무지 2장(30g)
황설탕 1/3큰술(4g)
김밥김 2장
달걀지단 4줄
오이 2줄
날치알 약간
*참치버전(2줄 기준)
밑간 한 밥 450g
통조림참치 1캔(150g)
마요네즈 약 4와 1/2큰술(70g)
양파 1/5개(50g)
단무지 2장(30g)
고운 고춧가루 1큰술(6g)
황설탕 1/3큰술(4g)
김밥김 2장
깻잎 4장
오이채 약간
날치알 약간