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Chef’s RECIPE@ホーム

Vinegared Sardine Avocado Spring Roll

Raw Seafood (Sashimi)

Snack or Appetizer

Sparkling Wine

Whisky with Soda

Try this healthy spring roll with juicy mackerel and plenty of crisp veggies. Gochujang sauce (Korean chilli sauce) goes very well with this dish. Bon appetite!

Processed seafood used

御馳走しめさば

武輪水産株式会社（青森県）

詳しくはこちら

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 3-4
Cooking time
20 min
Total servings
Serving 3-4
Cooking time
20 min

Ingredients

Vinegared Mackerel
1 piece of fillet
Japanese basil (if any)
5 leaves
Radish sprouts
1/2 pack
Carrot
1/2
Cucumber
1
Red paprika
1
Avocado
1/2
Rice paper
4
＜Gochujang sauce＞ Gochujang (Korean chilli paste)
2 tsp
Sugar
2 tsp
Ponzu sauce (Soy sauce with citrus juice)
4 tbsp
Sesame
some

Directions

  1. Heat olive oil (not included in recipe) in a pan and grill mackerel lightly on medium heat. Thinly slice mackerel.
  2. Cut Japanese basil into fine strips.
  3. Shred carrot, cucumber and red paprika.
  4. Slice avocado.
  5. Add all gochujang sauce ingredients and mix well.
  6. Divide each vegetables and mackerel into 4.
  7. Dip rice paper into water to soften. Wrap vegetables and mackerel and make 4 rolls. Cut them into bite size.

Remarks

Popular recipe using Raw Seafood (Sashimi)

Popular recipe using Snack or Appetizer

Popular recipe using Sparkling Wine

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