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

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