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Ingredients
US|METRIC
4 SERVINGS
- 1 cup rice (Japanese short-grain, sushi)
- 1 cup water
- 2 Tbsp. rice vinegar
- 1/3 cup rice vinegar
- 2/3 cup water
- 1 sushi rice (oval tablespoon)
- 0.5 oz. tuna fillet (2″-3″ long and 1/4″ thick)
- 1/4 tsp. diced red onion (finely)
- 2 drops lemon juice
- 1 sushi rice (oval tablespoon)
- 0.5 oz. salmon fillet (2″-3″ long and 1/4″ thick)
- 1/4 tsp. wasabi
- 1 tsp. water
- 1 sushi rice (oval tablespoon)
- 1 tsp. albacore tuna (chopped, sashimi-grade)
- 1 tsp. avocado (chopped)
- 1 nori (7″ x 1″ slice of, seaweed paper)
- 1 sushi rice (oval tablespoon)
- 0.5 oz. fillet (scallop, 2″-3″ long and 1/4″ thick)
- 1/8 tsp. scallions (thinly sliced)
- 2 drops lemon juice
- 1 drop olive oil
- 1 nori (7″ x 1″ slice of, seaweed paper)
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