{"id":46595,"date":"2018-02-13T21:54:52","date_gmt":"2018-02-14T02:54:52","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46595"},"modified":"2018-02-13T21:54:52","modified_gmt":"2018-02-14T02:54:52","slug":"valentines-sushi-cupcakes%e3%83%90%e3%83%ac%e3%83%b3%e3%82%bf%e3%82%a4%e3%83%b3%e5%af%bf%e5%8f%b8%e3%82%ab%e3%83%83%e3%83%97%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46595&lang=en","title":{"rendered":"Valentine&#8217;s Sushi Cupcakes<br>\u30d0\u30ec\u30f3\u30bf\u30a4\u30f3\u5bff\u53f8\u30ab\u30c3\u30d7\u30b1\u30fc\u30ad"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46596 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/11-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Yes, you read it right.<\/p>\n<p>These look like sweet cupcakes decorated with pink frosting.<\/p>\n<p>But these are savory &#8220;SUSHI&#8221; cupcakes!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46597 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/09-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I know, I should just make regular cupcakes.<\/p>\n<p>But you know me.<\/p>\n<p>I always want to do something a bit different when it comes to a big event like this.<\/p>\n<p>The brown rice was colored and flavored with pickled radish and its juice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46598 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/14.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The &#8220;frosting&#8221; was mainly made of pureed garbanzo beans and pickled beet.<\/p>\n<p>Isn&#8217;t this just lovely?!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46602 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/17-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>How about a little drizzle of extra love?<\/p>\n<p>It&#8217;s wasabi teriyaki sauce, and is perfect for these &#8220;cakes&#8221;.<\/p>\n<p>By the way these sushi cupcakes are DELICIOUS!!<\/p>\n<p>Terry and I both devoured them.<\/p>\n<p>One of the good things about these sushi cupcakes is that you can still have a dessert (even a cupcake if you want to) after this (lol)!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46603 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/19-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Happy Valentine&#8217;s Day everyone.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, you read it right. These look like sweet cupcakes decorated with pink frosting. But these are savory &#8220;SUSHI&#8221; cupcakes! I know, I should just make regular cupcakes. But you know me. I always want to do something a bit different when it comes to a big event like this. The brown rice was colored [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,28,29],"tags":[],"class_list":["post-46595","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46595","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=46595"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46595\/revisions"}],"predecessor-version":[{"id":46610,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46595\/revisions\/46610"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}