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Ingredients
US|METRIC
4 SERVINGS
- 2 scoops cooked rice (seasoned with “sushi vinegar”, 100ml rice vinegar, 2 tablespoons sugar, 1 teaspoon salt)
- 3 leaves (grilled seaweed, yakinori)
- 2 eggs (to be cut lengthwise, as in the photo)
- 3 sprigs spinach (or cucumber)
- 50 grams crumbs (denbu pink Cod, to buy in Japanese grocery store)
- 100 grams surimi (or grilled eel)
- 50 grams kanpyo (dried and then marinated squash strips you can usually buy in a Japanese grocery store)
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