春夏野菜のひとくち寿司のレシピ・作り方 | Sushi with Spring and Summer Vegetables Recipe

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is more economical.

nori sheets

💰Cheaper: rice paper

Rice paper is often cheaper and easier to find.

avocado

🥗Healthier: mashed avocado

💰Cheaper: cooked sweet potato

Sweet potato provides a creamy texture at a lower cost.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces salt intake.

Cut Japanese ginger in half vertically.

Soak in boiling water for about 10 seconds, take them out, and dry them with a paper towel.

Put the ingredient A in a pan and heat it. Turn off the heat before boiling and let it cool.

When it cools, add Japanese ginger and soak for 3 hours to complete the preparation.

Boil canola flowers for 30-40 seconds and cut into 5 cm lengths.

Bake sliced bamboo shoots in the oven for about 2 minutes.

Make sushi vinegar. Put the ingredient B in a pan and heat it to lightly remove the acidity and mellow the taste. Then let it cool.

Mix the sushi vinegar with rice and fan it with a paper fan to remove the water.

Make 6 sushi rice with a mold and put canola flowers, bamboo shoots and Japanese ginger on them. Mix the remaining rice with crunchy pickled plums, make 4 sushi rice, and wrap them with Japanese basil.

Cooking Techniques

Spice Level:

Dietary

Allergens