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

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

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

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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