Korean cuisine

Square pattern sushi

Square pattern sushi

SallieHickle

This sushi is the most complex sushi I personally consider to be since making sushi. <br /><br />I used four pieces of seaweed alone, and I had to cut the middle with a longitudinal knife, and I had to align it when arranging... Sigh, if you can't make it well in one step, this square flower sushi won't produce results. <br /><br />However, although it is complex, it is still very special to make it! This is my first time making this kind of sushi. My hands are a little raw and I don't make it very well. I hope everyone will understand it!
Crab stick sushi

Crab stick sushi

NicholeEmmerich

Making this [Crab Stick Sushi] today was a surprise. I originally wanted to roll the crab stick into the seaweed. Later, I really didn't want to wrap this beautiful and gorgeous crab stick into the black seaweed. Later, and then later, I had an idea and wrapped the crab stick outside the rice ball. <br />Hehe, it uses the Korean bibimbap method, makes rice balls, and wraps crab sticks. I don't even know what kind of sushi should be classified into! Hehe, making sushi also inspires my creative desire! <br />I love this crab stick sushi! I hope you like it too!
Seafood sushi

Seafood sushi

PenelopeHand

Hand-held sushi is the most representative work of sushi. When making, mix the rice with sushi vinegar, knead it into a rice ball of the right size, cut fresh sea urchin yellow, abalone, peony shrimp, scallops, salmon seeds, cod fish white, tuna, salmon and other seafood into slices, and place it on the snow-white glutinous rice ball, knead it and pinch it, then spread it with fresh green mustard sauce, and finally put it on an exquisite porcelain plate... Such a color combination is truly "delicious". <br />When eating sushi, it is about the integrity of eating, that is, the whole piece of sushi must be eaten in one bite. Only in this way can you truly taste the delicacy of sushi. Only then can the aroma of sushi be completely blended with the aroma of seafood, filling the space between your teeth and cheeks. Full, leaving no gaps.<br /> The strong taste has nowhere to escape, lingering in the mouth for a long time, with twists and turns. <br />I made an improved version of hand-held sushi today, which should be more suitable for the taste of China. We don't dare to eat raw fish and shrimp like the Japanese. <br />The seafood is all from the mainland. My brother went on a business trip and bought some fresh seafood from the seaside and flew it back by plane. I immediately froze it. Hehe, fortunately it has only been more than ten days. Although it is quick-frozen, it is still fresh. The seafood sushi made today needs to be dipped in mustard, otherwise it will still be fishy (fresh).
Egg roll sushi

Egg roll sushi

AdrainSwaniawski

Japanese families often make their own sushi to entertain guests on special occasions; but most of the recipes are relatively simple, and you can add roasted seaweed or egg slices, pickles, etc. while rolling rice. Of course, the materials for rolling rice can also be changed! You can roll sushi not only with seaweed and seaweed, but also with eggs! <br />With simplicity as delicious and nature as delicious, this is the reason why Japanese cuisine has gradually become popular around the world and is loved by more and more people. Among them, sushi is especially the ultimate expression of this simple philosophy of food.