Jang Ho-jun Salmon Uramaki Roll
Soft and luxurious Japanese restaurant-style salmon roll gimbap that you can easily recreate at home.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not boil the vinegar mixture over 80°C, as the vinegar's sour taste and aroma will evaporate; only warm it gently to dissolve.
- Thoroughly drain the onion to keep the finished roll from becoming soggy and to maintain its crunchiness.
- When slicing the roll, keep the knife blade well moistened to prevent rice from sticking and to achieve clean cuts.
- For packing as a picnic or lunch box, use smoked salmon instead of fresh salmon for better shelf life.
Recommended for
- For those who want to make a high-end roll dish at home that boasts Japanese restaurant-style visuals and taste.
- For those looking for a special and impressive menu using salmon for home parties or guest entertaining.
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