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

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