Ingredients (2-3 servings)
| Seaweed sheets | As needed |
|---|---|
| [Sushi rice] | |
| Warm cooked rice | 600 g |
| [A] Vinegar | 4 tbsp (60 ml) |
| Sugar | 2 tbsp (18 g) |
| Salt | 1/2 tsp (3 g) |
| Sushi ingredients of your choice | As needed |
| S&B Umeboshi Paste (Salt-Pickled Plum) | As needed |
| S&B Mentaiko Paste (Spicy Pollock Roe) | As needed |
| S&B Yuzu Miso Paste (Miso With Citrus) | As needed |
만드는 법
- Cut each seaweed sheet into quarters.
- Make [sushi rice].
Mix together [A], dissolving the sugar and salt completely.
Mix [A] into the warm cooked rice. Blend well and allow the mixture to cool. - Cut the filling ingredients into bite-sized pieces.
- Hand roll the sushi.
Put a seaweed sheet on your palm with the rough side facing up.
Spread some sushi rice thinly on the seaweed sheet and put fillings and any paste of your choice on top.
Roll the seaweed sheet from one end.
Serve with wasabi and/or soy sauce as desired.
NOTE
- <Recommended combinations>
・ Cucumber and S&B Umeboshi Paste
・ Salmon and S&B Umeboshi Paste
・ Avocado and S&B Mentaiko Paste
・ Cream cheese and S&B Mentaiko Paste
・ Fried or deep-fried tofu and S&B Yuzu Miso Paste
・ Tuna mayonnaise and S&B Yuzu Miso Paste
