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

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

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

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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