Kerime Flounder (korea Jeju) Recipe
Makimono (Sushi Roll)
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Ingredients
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Sushi Rice
Filling
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Sushi Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, reduce heat, and simmer covered for 20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold to combine. Let it cool to room temperature.
Prepare the Filling
- 4
Slice the Flounder
Thinly slice the flounder fillets into strips, about the same width as the cucumber slices.
- 5
- 6
Mix Cream Cheese
If desired, soften the cream cheese slightly to make it easier to spread. Set aside.
Assemble the Makimono
- 7
Lay the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Spread the Sushi Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- 9
Add Fillings
Spread a thin layer of cream cheese over the rice, then layer the sliced flounder, cucumber, and avocado horizontally across the center of the rice.
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start to roll it away from you, tucking the filling in as you go. Roll until you reach the exposed edge of the nori, moisten it with a bit of water to seal the roll.
- 11
Slice the Roll
With a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean.
- 12
Garnish and Serve
Sprinkle the sliced rolls with toasted sesame seeds. Serve with soy sauce, wasabi, and pickled ginger on the side.
