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

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

After throwing beans for Setsubun, enjoy some hand-rolled sushi with the family. If you use this vinegar mix, it will make delicious sushi every time.

Ingredients

White rice
3 rice cooker cups -uncooked-
Vinegar Mix
Vinegar
4 tablespoons
Sugar
3 tablespoons
Salt
2 teaspoons
Fillings
Tuna (sashimi quality)
as needed
Amberjack (buri)
as needed
Salmon
as needed
Shrimp
as needed
Negitoro (minced fatty tuna with scallions)
as needed
Avocado
1
Cucumber
1/2
Imitation crab sticks
3
Daikon radish sprouts
1/2 packet
Canned tuna mixed with mayonnaise
1/2 can
Umeboshi paste
1 tablespoon
Mentaiko spicy salted pollack or cod roe
1
Natto (fermented soy beans)
1 pack
Shiso leaves
10 leaves
Leafy lettuce
10 leaves
Accompaniments with the sashimi packs
all
Mayonnaise・wasabi・soy sauce
as needed
Nori seaweed (large sheet cut into 4)
30 sheets

Steps

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.

Story Behind this Recipe

I have hand-rolled sushi for Setsubun rather than Ehomaki, as I can enjoy lots of different flavors.
I can never remember what fillings to use, so I wrote them down.