Korean-style Spicy California Rolls with Five Grain Rice. For the rice: Place rice in a bowl and rinse with cold water until water is clear. Drain rice in a mesh strainer. In a medium pot combine the rice with For the rolls: In a small bowl toss the avocado gently with the lemon juice.

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. You can have Korean-style Spicy California Rolls with Five Grain Rice using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Korean-style Spicy California Rolls with Five Grain Rice

Prepare 1 of Cooked rice (five grain rice).
You need 200 grams of ○Thinly sliced pork for shabu-shabu.
You need 3 tbsp of ○Soy sauce.
You need 5 tbsp of ○Mirin.
It's 2 tbsp of ○Sake.
You need 2 tsp of ○Gochujang.
You need 1 of Red pickled ginger.
You need 1 of Green onions.
You need 1 of sheet Nori seaweed.
Prepare 1 of Sushi vinegar.
Prepare 1 of White sesame seeds.

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. I choose to share California roll and spicy tuna roll because they are very popular sushi rolls in U.

Korean-style Spicy California Rolls with Five Grain Rice step by step

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..

If you are interested in to see more sushi recipes For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic. Place bamboo roller on a work surface. Rice is at the center of every Korean meal, with very few exceptions. These recipes express the variety and beauty of the most important grain in Korean cuisine. Korean traditional spicy soup, Royal fern, onion, green onion, bok choy, bean sprout, steamed rice.