{"id":36316,"date":"2015-07-07T17:45:42","date_gmt":"2015-07-07T21:45:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=36316"},"modified":"2015-07-10T22:50:54","modified_gmt":"2015-07-11T02:50:54","slug":"mango-sushi-roll%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%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=36316&lang=en","title":{"rendered":"Mango Sushi Roll
\u30de\u30f3\u30b4\u30fc\u306e\u5dfb\u304d\u5bff\u53f8"},"content":{"rendered":"

\"131\"<\/a><\/p>\n

Mango Sushi Roll<\/strong><\/p>\n

I know this might sound a bit unusual.<\/p>\n

<\/p>\n

But because I don’t eat a lot of meat anymore, any plant-based food has to substitute them.<\/p>\n

This mango sushi rolls were unexpectedly tasty.<\/p>\n

The sweetness from the mango, the crunchy texture of the cucumber, the creamy avocado, and the refreshing Japanese basil…<\/p>\n

They together create wonderful flavors and they are so refreshing!<\/p>\n

I enjoyed this sushi roll with wasabi and soy sauce.<\/p>\n

\"132\"<\/a><\/p>\n

Mango Sushi Roll<\/strong>1 ~ 1.5 cup cooked rice
\n1 tablespoon white vinegar
\n1 tablespoon sugar
\nsalt
\n1 roasted seaweed sheet
\n1\/6 seedless English cucumber cut into long sticks
\n1\/2 mango, cut into sticks
\n1\/2 avocado, cut into sticks
\n5~10 leaves Japanese basil<\/p>\n

1. Combine rice, white vinegar, sugar, and salt when the rice is still very warm. Mix well.
\n2. Place seaweed sheet on a sushi mat.
\n3. Put the seasoned rice on the seaweed. Place cucumber, mango, avocado, and basil. Roll. Slice and serve.<\/p>\n<\/div>\n

\"129\"<\/a><\/p>\n

\u30de\u30f3\u30b4\u30fc\u306e\u5dfb\u304d\u5bff\u53f8<\/strong><\/p>\n

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\"095\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

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

Mango Sushi Roll I know this might sound a bit unusual.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,23,28,29],"tags":[],"class_list":["post-36316","post","type-post","status-publish","format-standard","hentry","category-starches","category-seaweed","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36316","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=36316"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36316\/revisions"}],"predecessor-version":[{"id":36354,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36316\/revisions\/36354"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}