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Before you jump to Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
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We hope you got benefit from reading it, now let’s go back to setsubun: golden ratio for hand-rolled sushi & sushi rice recipe. To make setsubun: golden ratio for hand-rolled sushi & sushi rice you need 24 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:
- Use 540 ml White rice
- Use Vinegar Mix
- Use 4 tbsp Vinegar
- You need 3 tbsp Sugar
- Get 2 tsp Salt
- Prepare Fillings
- Prepare 1 Tuna (sashimi quality)
- You need 1 Amberjack (buri)
- Prepare 1 Salmon
- Prepare 1 Shrimp
- You need 1 Negitoro (minced fatty tuna with scallions)
- Prepare 1 Avocado
- Prepare 1/2 Cucumber
- Use 3 Imitation crab sticks
- Prepare 1/2 packet Daikon radish sprouts
- Prepare 1/2 can Canned tuna mixed with mayonnaise
- Get 1 tbsp Umeboshi paste
- Use 1 Mentaiko spicy salted pollack or cod roe
- Get 1 pack Natto (fermented soy beans)
- Take 10 leaves Shiso leaves
- Use 10 leaves Leafy lettuce
- Provide 1 all Accompaniments with the sashimi packs
- Provide 1 Mayonnaise・wasabi・soy sauce
- Provide 30 sheets Nori seaweed (large sheet cut into 4)
Instructions to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:
- [Vinegar mix] Put everything in a pan and turn on the heat to medium. Stir until the sugar and salt has dissolved and the mix is transparent.
- Cook the rice with a little less water than usual. I don't have a sushi rice tub, so I just transfer the cooked rice to a bowl. Add the vinegar mix and mix.
- Place the fillings on dishes, and then just roll and eat.
- [Fillings] Roll whatever you like, such as shrimp & avocado; tuna mayo & daikon radish sprouts; shiso & umeboshi & cucumber; fresh tuna & avocado
- The accompaniments that come in the sashimi packs can also be used as fillings, or just pour over dressing and eat like a salad.
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