Myeongran (Pollock Roe) Cucumber Rolls: A Special Bite to Beat the Summer Heat
Create a Special Event with Unique Myeongran Cucumber Rolls, Filled with Love for Your Family on Hot Summer Days
The summer heat this year is incredibly intense. How about preparing a delightful surprise for your husband, who works hard outdoors, when he returns home late after a long day? These Myeongran Cucumber Rolls are made with love to help forget the sweltering heat. The subtle harmony between the salty pollack roe and the cool sweetness of frozen strawberries creates a surprisingly wonderful flavor profile. They’re not only delicious but also visually appealing, making them a perfect choice for a special event or a refreshing summer treat.
Main Ingredients- Cooked Rice: 2/3 bowl
- Green Cucumber: 1
- Myeongran (Pollock Roe): 1 Tbsp (roe only)
- Frozen Strawberries: 7
- Mayonnaise: A little (for garnish)
Seasoning & Garnish- Sesame Seeds: 1 Tbsp
- Sesame Oil: 1 Tbsp
- Sesame Seeds: 1 Tbsp
- Sesame Oil: 1 Tbsp
Cooking Instructions
Step 1
Prepare and Season the Myeongran: Carefully remove the skin from the pollack roe and gently scrape out the roe. Place the roe in a small bowl and mix with 1/2 Tbsp sesame oil and 1/2 Tbsp sesame seeds. Mix gently until well combined. This seasoning will enhance the savory depth of the pollack roe.
Step 2
Season the Rice: In a separate bowl, combine the warm cooked rice with half of the prepared Myeongran mixture (1/2 Tbsp), 1/2 Tbsp sesame oil, and 1/2 Tbsp sesame seeds. Gently mix using a spatula, ensuring each grain of rice is coated with the pollack roe flavor. Avoid mashing the rice; a light mix is best.
Step 3
Form Rice Balls: Shape the seasoned rice into small, bite-sized balls. Don’t pack them too tightly; a slightly loose ball will hold its shape well when rolled with the cucumber and provide a better texture.
Step 4
Prepare the Cucumber: Wash the green cucumber thoroughly and trim off both ends. This step prepares the cucumber for slicing.
Step 5
Slice the Cucumber Thinly: Using a vegetable peeler or a mandoline slicer, carefully shave the cucumber into very thin ribbons. The thinner the slices, the more pliable the cucumber will be for rolling. Aim for consistent thickness for even rolling.
Step 6
Roll the Rice with Cucumber: Lay a thin cucumber ribbon flat. Place a prepared rice ball at one end and carefully roll it up, tucking the rice snugly within the cucumber. The thin cucumber should adhere well to the rice.
Step 7
Add Myeongran Topping: Place a small amount of the remaining seasoned Myeongran mixture on top of each cucumber roll. This adds a flavorful and visually appealing garnish.
Step 8
Arrange for Serving: Stand the Myeongran cucumber rolls upright on a serving plate. This presentation showcases the beautiful layers and makes the dish look more appetizing.
Step 9
Garnish with Mayonnaise: Carefully drizzle a small amount of mayonnaise over the top of each roll. A piping bag or a toothpick can be used for precise application. The creamy mayonnaise balances the saltiness of the Myeongran and adds a touch of richness.
Step 10
Cucumber Adhesion Tip: Because the cucumber slices are very thin, they naturally cling to the rice without needing additional binders. They should hold their shape well when arranged.
Step 11
Final Presentation: Arrange the finished Myeongran cucumber rolls attractively on a plate, perhaps in a heart shape. Fill the spaces between the rolls with the frozen strawberries. The sweet, cool strawberries provide a delightful contrast to the savory rolls, creating a beautiful and delicious composition.
