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Chef’s RECIPE@ホーム

Korean Style Fish Cake Roll

Other

Main

Whisky with Soda

Looks like sushi roll but it tastes different. Rice is flavored with sesame oil, and all ingredients are flavored. Try this as it is without adding any sauce.

Processed seafood used

Akiko I. Yoon

Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.

Servings
Serving 4
Cooking time
30 min
Total servings
Serving 4
Cooking time
30 min

Ingredients

Rice
3 bowls
A. Ground sesame
3 tbsp
A Salt
1 tsp
A Sesame oil
2 tbsp
Egg
3
B Sugar
1 1/2 tbsp
B Salt
pinch
Carrot
1
C Mirin (Japanese cooking sake)
1 tbsp
C Soy sauce
1 tsp
C Salt, Pepper
pinch (each)
Cucumber
1
Salt
some
Fish sausage
1
Fish cake
3 pieces
Oil, Sesame oil
some (each)
Roasted seaweed
4
Ground sesame
some

Directions

  1. Put rice in a mixing bowl and add all seasoning A. Mix and devide it into 4.
  2. Beat eggs and mix with all seasoning B. Heat oil in a pan and pour egg mixture. Make omelet then cut into 5mm sticks.
  3. Cut carrot into 5mm sticks. Heat sesame oil and stir fry carrot until liquid is gone.
  4. Cut cucumber into 5mm sticks and sprinkle salt over it. Wait until they get soft. Then give a quick rinse and dry.
  5. Cut fish sausage into 5mm sticks. Also slice fish cake into 5mm thick.
  6. Place a sheet of roasted seasweed on a rolling mat and put rice (1/4) leaving 3-4cm on the far edge. Spread rice to the edges evenly and pile up all ingredients (egg, carrot, cucumber, fish sausage and fish cake) in the center. Do not lay them out flat. While holding the ingredients in place, lift up the front of rolling mat and let it touch the other side of the mat. Gently push the roll into shape. Make 3 more rolls in the same way.
  7. Slice rolls into bite size. Apply a little bit of sesame oil to a sharp knife so rice will not stick to a knife. Repeat as necessary after each cut. Place them on a plate and sprinkle some ground sesame over it.

Remarks

Best paring with Whisky with Soda