{"id":13178,"date":"2010-06-06T19:57:00","date_gmt":"2010-06-06T23:57:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13178"},"modified":"2010-06-06T20:40:45","modified_gmt":"2010-06-07T00:40:45","slug":"green-vegetable-sushi%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%aa%e5%b7%bb%e3%81%8d%e5%af%bf%e5%8f%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13178&lang=en","title":{"rendered":"Green Vegetable Sushi
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Green Vegetable Sushi<\/strong>
\nDinner June 2, 2010<\/em><\/p>\n

Sushi does not necessarily mean raw fish. Actually you don’t have to have fish at all to enjoy sushi. This is a good example of sushi that may be appealing to those who don’t eat fish. Inside this sushi are cucumber, green pepper, avocado, and shiso(Japanese basil). The crunchiness of the green vegetables is so wonderful, and the shiso gives a really great flavor. If you can’t find shiso, I would recommend using some kind of herb, like Italian basil, red basil, dill, tarragon, parsley, etc.<\/p>\n

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Green Vegetable Sushi Dinner June 2, 2010 Sushi does not necessarily mean raw fish. Actually you don’t have to have fish at all to enjoy sushi. This is a good example of sushi that may be appealing to those who don’t eat fish. Inside this sushi are cucumber, green pepper, avocado, and shiso(Japanese basil). The […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-13178","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13178","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=13178"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13178\/revisions"}],"predecessor-version":[{"id":13235,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13178\/revisions\/13235"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}