{"id":12406,"date":"2010-04-25T14:08:57","date_gmt":"2010-04-25T18:08:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12406"},"modified":"2010-04-25T18:25:17","modified_gmt":"2010-04-25T22:25:17","slug":"grilled-sushi%e3%82%b0%e3%83%aa%e3%83%ab%e5%b7%bb%e3%81%8d%e5%af%bf%e5%8f%b8%ef%bc%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12406&lang=en","title":{"rendered":"Grilled Sushi!
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Grilled Sushi!<\/strong>
\nLunch April 25, 2010<\/em><\/p>\n

In case you are wondering if people in Japan grill sushi like this, the answer is “no”. This is totally my own idea. Well, I love anything grilled, and I thought why not grilling sushi. Think outside the box, right? Inside of this sushi were cooked chicken, red pepper, cooked eggs, and zucchini. I brushed each piece with a little sesame oil and grilled on a grill pan. I drizzled a mixture of sweet chili sauce and mayonnaise, and served with sesame soy sauce (a mixture of sesame oil and soy sauce). Wasabi soy sauce or teriyaki sauce would be great, too.\u00a0 Terry usually eats only one or two pieces when I make regular sushi rolls, but he ate four pieces of this grilled version. It’s a good enough reason for me to keep grilling!<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Grilled Sushi! Lunch April 25, 2010 In case you are wondering if people in Japan grill sushi like this, the answer is “no”. This is totally my own idea. Well, I love anything grilled, and I thought why not grilling sushi. Think outside the box, right? Inside of this sushi were cooked chicken, red pepper, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-12406","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12406"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12406\/revisions"}],"predecessor-version":[{"id":12440,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12406\/revisions\/12440"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}