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

1. Take 540 ml White rice
2. Get Vinegar Mix
3. Take 4 tbsp of Vinegar
4. Get 3 tbsp - Sugar
5. Give 2 tsp - Salt
6. You need for Fillings
7. Get 1 for Tuna (sashimi quality)
8. Take 1 of Amberjack (buri)
9. Require 1 of Salmon
10. Provide 1 - Shrimp
11. Give 1 Negitoro (minced fatty tuna with scallions)
12. Require 1 - Avocado
13. Require 1/2 of Cucumber
14. Take 3 - Imitation crab sticks
15. You need 1/2 - packet Daikon radish sprouts
16. Provide 1/2 can Canned tuna mixed with mayonnaise
17. Require 1 tbsp Umeboshi paste
18. Prepare 1 - Mentaiko spicy salted pollack or cod roe
19. Require 1 for pack Natto (fermented soy beans)
20. Provide 10 leaves Shiso leaves
21. Take 10 of leaves Leafy lettuce
22. Prepare 1 for all Accompaniments with the sashimi packs
23. Get 1 Mayonnaise・wasabi・soy sauce
24. Prepare 30 - sheets Nori seaweed (large sheet cut into 4)

Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice how to cook:

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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