{"id":7410,"date":"2009-09-05T21:17:38","date_gmt":"2009-09-06T01:17:38","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7410"},"modified":"2009-09-05T22:16:17","modified_gmt":"2009-09-06T02:16:17","slug":"korean-style-sushi-rolls","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7410&lang=en","title":{"rendered":"Korean-Style Sushi Rolls
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Korean-style Sushi Rolls<\/strong>
\nLunch September 5, 2009<\/em><\/p>\n

Here are Korean-style sushi rolls. Rice is mixed with salt, sesame oil, and sesame seeds, instead of vinegar, sugar, and salt like the Japanese version. Inside the rolls are beef(cooked with sugar and soy sauce), egg (cooked with sugar, salt, and heavy cream), carrot (mixed with sesame oil and salt), spinach (mixed with sesame oil and salt), and cucumber. These rolls are great when dipped in the mixture of soy sauce and kochujang (Korean chili pepper paste)<\/p>\n

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\u97d3\u56fd\u98a8\u5dfb\u304d\u5bff\u53f8<\/strong>
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Korean-style Sushi Rolls Lunch September 5, 2009 Here are Korean-style sushi rolls. Rice is mixed with salt, sesame oil, and sesame seeds, instead of vinegar, sugar, and salt like the Japanese version. Inside the rolls are beef(cooked with sugar and soy sauce), egg (cooked with sugar, salt, and heavy cream), carrot (mixed with sesame oil […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-7410","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7410"}],"version-history":[{"count":37,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7410\/revisions"}],"predecessor-version":[{"id":7464,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7410\/revisions\/7464"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}