The practice of Korean sushi (the food art with refreshing taste and rich colors)

Korean sushi is a delicious art with refreshing taste and rich colors. It is a kind of sushi created by Koreans. Compared with Japanese sushi, Korean sushi is fresher, crisper in taste and richer in color. Next, let's introduce the practice of Korean sushi.

material preparation

Korean sushi materials mainly include sushi rice, seaweed, various vegetables, meat, seafood and so on. Among them, sushi rice is the key material to make Korean sushi, which needs to be soaked for 30 minutes in advance and then cooked with a rice cooker. Porphyra is also an essential material for making Korean sushi. You need to cut it into a rectangle with scissors for later use.

Besides sushi rice and seaweed, other materials can be selected according to your own taste. Generally speaking, the vegetables commonly used in Korean sushi are cucumber, carrot, white radish, spinach and so on. Meat includes roast beef and pork and seafood includes crab sticks and shrimp.

operation sequence/order

1. Put sushi rice into a rice cooker, add appropriate amount of water, soak for 30 minutes and cook.

2. Put the cooked sushi rice into a large bowl, add appropriate amount of rice vinegar, sugar and salt, and stir well.

3. Spread the laver on the sushi table, and spread the rice evenly on the laver, leaving a certain edge.

4. Put vegetables, meat, seafood and other ingredients in the middle of the rice, and then roll up the purple cabbage with a sushi pad.

5. Cut the rolled seaweed sushi into small pieces of appropriate size and put them on a plate.

6. Finally, you can sprinkle some spices such as sesame seeds and seaweed powder on sushi to increase the taste.