{"id":38251,"date":"2016-01-10T18:39:54","date_gmt":"2016-01-10T23:39:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38251"},"modified":"2016-01-11T21:02:03","modified_gmt":"2016-01-12T02:02:03","slug":"veggie-nigiri-sushi%e3%83%99%e3%82%b8%e3%81%aa%e6%8f%a1%e3%82%8a%e5%af%bf%e5%8f%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38251&lang=en","title":{"rendered":"Veggie Nigiri Sushi
\u30d9\u30b8\u306a\u63e1\u308a\u5bff\u53f8"},"content":{"rendered":"

\"51\"<\/a><\/p>\n

Veggie Nigiri Sushi<\/strong><\/p>\n

This is a good example to show that you don’t have to have raw fish to enjoy sushi.<\/p>\n

<\/p>\n

I love these vegetable nigiri sushi.<\/p>\n

These are fun to make and they are so pretty!<\/p>\n

I do find it rather difficult to form rice into the same size and shaped pieces.<\/p>\n

I definitely have more respect and appreciation for those sushi masters that spend years to perfect these skills in their training.<\/p>\n

This time I cheated (lol) and used the plastic mold (pictures: below).<\/p>\n

This worked out very well for me.<\/p>\n

\nVeggie Nigiri Sushi<\/strong><\/p>\n

sushi rice
\n– 2 cups cooked rice
\n– 2 tablespoon vinegar
\n– 2 tablespoon sugar
\n– salt
\nvegetables
\n– cucumber slice, yuzu mustard, black sesame seeds
\n– carrot, roasted seaweed sheet
\n– basil leaf, black olive
\n– pickled radish slices
\n– peas,salt, lemon zest, roasted seaweed sheet
\nsoy sauce
\nwasabi (optional)<\/p>\n

1. Make sushi rice. Mix vinegar, sugar, and, salt well. Pour the mixture over rice that is still warm. Mix well. Let it cool.
\n2. Shape the rice into long oval forms.
\n3. Place each vegetable on top of the rice.
\n4. Serve with soy sauce and wasabi (optional).<\/p><\/div>\n

\"55\"<\/a> \"54\"<\/a><\/p>\n

\u30d9\u30b8\u306a\u63e1\u308a\u5bff\u53f8<\/strong><\/p>\n

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\u8a66\u5408\u306f\u5730\u5143\u30df\u30cd\u30bd\u30bf\u3067\u884c\u308f\u308c\u307e\u3057\u305f\u304c\u3001\u30d7\u30ed\u30d5\u30c3\u30c8\u30dc\u30fc\u30eb\u6b74\u53f2\u306e\u4e2d\u3067\uff13\u756a\u76ee\u306b\u5bd2\u3044\u8a66\u5408\u3060\u3063\u305f\u3068\u304b\u3002<\/p>\n

\u30df\u30cd\u30bd\u30bf\u3053\u3053\u306b\u6765\u3066\u5bd2\u3044\u3067\u3059\u3002\u4eca\u65e5\u306f\u304a\u663c\u6642\u306b\u30de\u30a4\u30ca\u30b9\uff11\uff19\u5ea6\u3067\u3057\u305f\u3002\u3002\u3002<\/p>\n

\"50\"<\/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

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Veggie Nigiri Sushi This is a good example to show that you don’t have to have raw fish to enjoy sushi.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-38251","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38251","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=38251"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38251\/revisions"}],"predecessor-version":[{"id":38271,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38251\/revisions\/38271"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}