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

Name: Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice
Cuisine: American
Ingredients: 540 ml White rice; 4 tbsp Vinegar; 3 tbsp Sugar; 2 tsp Salt; 1 Tuna (sashimi quality); 1 Amberjack (buri); 1 Salmon; 1 Shrimp; 1 Negitoro (minced fatty tuna with scallions); 1 Avocado; 1/2 Cucumber; 3 Imitation crab sticks; 1/2 packet Daikon radish sprouts; 1/2 can Canned tuna mixed with mayonnaise; 1 tbsp Umeboshi paste; 1 Mentaiko spicy salted pollack or cod roe; 1 pack Natto (fermented soy beans); 10 leaves Shiso leaves; 10 leaves Leafy lettuce; 1 all Accompaniments with the sashimi packs; 1 Mayonnaise・wasabi・soy sauce; 30 sheets Nori seaweed (large sheet cut into 4)

cookpad.japan @cookpad_jp

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.

The golden ratio for sushi rice is 180ml vinegar: 135g sugar: 35g salt.
I couldn't possibly make this much at home, so I adjusted the amounts for home-use.
Apparently it will keep in the freezer for a week though. Recipe by Kyu-pi-hausu

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

540 mlWhite rice
Vinegar Mix
4 tbspVinegar
3 tbspSugar
2 tspSalt
Fillings
1Tuna (sashimi quality)
1Amberjack (buri)
1Salmon
1Shrimp
1Negitoro (minced fatty tuna with scallions)
1Avocado
1/2Cucumber
3Imitation crab sticks
1/2packet Daikon radish sprouts
1/2 canCanned tuna mixed with mayonnaise
1 tbspUmeboshi paste
1Mentaiko spicy salted pollack or cod roe
1pack Natto (fermented soy beans)
10leaves Shiso leaves
10leaves Leafy lettuce
1all Accompaniments with the sashimi packs
1Mayonnaise・wasabi・soy sauce
30sheets Nori seaweed (large sheet cut into 4)

Saved

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.