{"id":28791,"date":"2013-03-17T10:41:05","date_gmt":"2013-03-17T14:41:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28791"},"modified":"2013-03-17T10:41:05","modified_gmt":"2013-03-17T14:41:05","slug":"green-sushi%e7%b7%91%e3%81%ae%e5%b7%bb%e3%81%8d%e5%af%bf%e5%8f%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28791&lang=en","title":{"rendered":"Green Sushi
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\"\"<\/a><\/p>\n

Green Sushi<\/strong><\/p>\n

I made these green sushi rolls a few weeks ago. I was in a mood for sushi and at the same time I wanted something green. I added pureed cooked spinach to my sushi rice and rolled cucumber and avocado. I wasn’t thinking about it when I made these, but since it’s St. Patrick’s Day today, I thought this might be a nice post for the day!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u7dd1\u306e\u5dfb\u304d\u5bff\u53f8<\/strong><\/p>\n

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\"\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Green Sushi I made these green sushi rolls a few weeks ago. I was in a mood for sushi and at the same time I wanted something green. I added pureed cooked spinach to my sushi rice and rolled cucumber and avocado. I wasn’t thinking about it when I made these, but since it’s St. […]<\/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-28791","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28791","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=28791"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28791\/revisions"}],"predecessor-version":[{"id":28799,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28791\/revisions\/28799"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}