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Korean Sushimaki Version
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Korean Sushimaki Version


Korean Sushimaki Version Is ideal for picnics.

1 m-sized pepper (s), yellow (or other yellow vegetables)
1 m-sized zucchini (or other green vegetables)
1 m-sized pepper (s), red (or other red vegetables)
5 EI (s)
1 Pck. sausage - slices (optional) or salmon slices
500 g rice pudding (or other sticky rice)
Vinegar (such as white wine vinegar)
Soy sauce
Oil (sesame oil)
1 Pck. algae - sheets for sushi maki

Add the rice according pack instruction cook.

Meanwhile, wash the vegetables, clean and long 1-2 cm wide strips. Then after so long in a fry pan until it is a bit soft, but still has bite. Add salt and pepper. After colors are distributed separately on plates.

Stir the eggs with salt and pepper and fry them thin omelets. On a plate layer. Now, the omelets and sausage and / or salmon slices also long and approximately 1-2 cm wide strips.

The rice cooked with white wine vinegar, soy sauce and sesame flavor.

Approx. 1 / 3 of a seaweed sheet with about 2 cm thick layer of rice covered. In the middle of the rice yellow stripe, red and green vegetables and Wurst-/Lachsstreifen along and blow it a bit. From the side the whole rice in sausage form Curl, on a plate and a bit ausdampfen leave.

If the seaweed paper on the sticky rice, sausage algae in about 3-4 cm thick slices. Then hübsch preparation onto a plate and serve.

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