#koreansushi

Korean Fish and Mixed Rice with Sashimi The flavors of Korean mixed rice bibimbap and the freshness of sashimi come together in a delicious way in sushi. It has a great mix of textures and tastes, making it perfect for sushi fans looking for something new to try.

Ingredients: 2 cups cooked short-grain rice. 150g assorted sashimi salmon, tuna, yellowtail, etc., thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon gochujang Korean red pepper paste. 1/2 cucumber, julienned. 1/2 carrot, julienned. 2 sheets nori, cut into thin strips. 1 tablespoon toasted sesame seeds. 1 green onion, thinly sliced.

Instructions: In a small bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and gochujang to make the sauce. In a large bowl, mix cooked rice with the sauce until well combined. Place a handful of rice mixture on a sheet of plastic wrap, flatten it, and place some sliced sashimi on top. Gather the plastic wrap to form a tight roll and gently press to shape into a cylinder. Unwrap the sushi roll and repeat with the remaining rice and sashimi. Arrange julienned cucumber and carrot on top of the sushi rolls. Garnish with nori strips, toasted sesame seeds, and sliced green onion. Serve the Korean mixed rice sushi immediately with extra soy sauce or wasabi if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Yukhoe sushi is a fusion dish that combines the flavors of traditional Korean yukhoe raw beef steak tartare with the concept of Japanese sushi. The raw beef is marinated with pear, sesame oil, pine nuts, and garlic, then rolled into sushi with nori seaweed and rice.

Ingredients: 200g raw beef steak, finely chopped. 1 pear, peeled and grated. 1 tablespoon sesame oil. 2 tablespoons pine nuts, toasted and crushed. 2 cloves garlic, minced. 4 sheets nori seaweed. Sushi rice, prepared as needed.

Instructions: In a mixing bowl, combine the finely chopped beef, grated pear, sesame oil, crushed pine nuts, and minced garlic. Mix well. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori seaweed. Spread a layer of the beef mixture over the rice, leaving a small border at the top. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat with the remaining nori, rice, and beef mixture. Slice each sushi roll into bite-sized pieces using a sharp knife. Serve the yukhoe sushi with soy sauce and pickled ginger, if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes