#Shrimp sashimi #Shrimp sushi making #sweet vinegar #sushi sauce
Weekend table!! I was going to eat it in the morning, but I needed some time to thaw it because it was frozen. After defrosting it naturally in the refrigerator, I made red-banded lobster sushi. When I cooked fried tofu rice balls, I easily used the one left in the sauce.
2 serving
Within 10 minutes
강철새잎
Ingredients
  • Shrimp.
    200g
  • sweet vinegar water
    30g
  • turmeric rice
    1bowl
  • Soy sauce
    1ts
  • Wasabi
    3TS
Cooking Steps
STEP 1/3
It's "Ddak-sae-hoe." It's frozen, but the refrigerator defrosts it naturally. And remove the hard shell from the tail.
STEP 2/3
It's turmeric rice, and I put the sushi sauce that I left while making fried tofu rice balls. It's a kind of herbaceous water. When making sweet vinegar, mix vinegar and sugar in a 1:1 ratio.
STEP 3/3
After putting rice together, put raw wasabi on it, and put sliced raw fish on it. Oh, I was so busy that I missed the sushi. Instead, I put the leftover of Ddari Saekosi and Ddari Saekosi on the hoechojang and ate it. Maybe. Maybe. Lol. Shrimp sushi using red-banded lobster sashimi is complete. Set!!!!!
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