Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice
Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, setsubun: golden ratio for hand-rolled sushi & sushi rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook setsubun: golden ratio for hand-rolled sushi & sushi rice using 24 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:
  1. Get 540 ml White rice
  2. Take Vinegar Mix
  3. Take 4 tbsp Vinegar
  4. Make ready 3 tbsp Sugar
  5. Get 2 tsp Salt
  6. Prepare Fillings
  7. Take 1 Tuna (sashimi quality)
  8. Take 1 Amberjack (buri)
  9. Make ready 1 Salmon
  10. Prepare 1 Shrimp
  11. Take 1 Negitoro (minced fatty tuna with scallions)
  12. Get 1 Avocado
  13. Prepare 1/2 Cucumber
  14. Get 3 Imitation crab sticks
  15. Make ready 1/2 packet Daikon radish sprouts
  16. Make ready 1/2 can Canned tuna mixed with mayonnaise
  17. Take 1 tbsp Umeboshi paste
  18. Make ready 1 Mentaiko spicy salted pollack or cod roe
  19. Take 1 pack Natto (fermented soy beans)
  20. Get 10 leaves Shiso leaves
  21. Make ready 10 leaves Leafy lettuce
  22. Prepare 1 all Accompaniments with the sashimi packs
  23. Take 1 Mayonnaise・wasabi・soy sauce
  24. Take 30 sheets Nori seaweed (large sheet cut into 4)
Instructions to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:
  1. [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.
  2. 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.
  3. Place the fillings on dishes, and then just roll and eat.
  4. [Fillings] Roll whatever you like, such as shrimp & avocado; tuna mayo & daikon radish sprouts; shiso & umeboshi & cucumber; fresh tuna & avocado
  5. 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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