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<p>Bite-sized sushi made with canola flowers and bamboo shoots, which are spring vegetables, and Japanese ginger (myoga) and Japanese basil (shiso), which are summer vegetables. You will feel a refreshing breeze in your mouth every time you eat. Seafood sushi is good, but vegetable sushi also makes you feel happy!</p>
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<p>Yield: 2 servings</p>
<p>## Ingredients<br />
&#8211; 2 Japanese ginger (myoga), cut in half, soaked in A for 3 hours<br />
&#8211; A: 40 ml vinegar<br />
&#8211; A: 1.5 tbsp beet sugar<br />
&#8211; A: 1 pinch salt<br />
&#8211; A: 50 ml kelp soup stock<br />
&#8211; 10 grams canola flowers<br />
&#8211; 3 grams sliced bamboo shoots<br />
&#8211; 4 Japanese basil (shiso)<br />
&#8211; 2 crunchy pickled plums (kari kari ume), chopped<br />
&#8211; 200 grams cooked rice<br />
&#8211; B: 1.5 tbsp vinegar<br />
&#8211; B: 1 tbsp beet sugar<br />
&#8211; B: 1 pinch salt</p>
<p>### Preparation of Japanese ginger<br />
1. Cut in half vertically.<br />
2. Soak in boiling water for about 10 seconds, take them out, and dry them with a paper towel. (To make the color of Japanese ginger bright and easy to pickle)<br />
3. Put the ingredient A in a pan and heat it. Turn off the heat before boiling and let it cool.<br />
4. When it cools, add Japanese ginger and soak for 3 hours to complete the preparation.</p>
<p>#### How to make kelp soup stock<br />
Put 10 grams of dried kelp in 500 ml of water and leave it for 1 hour. That&#8217;s it!<br />
This recipe uses only 50 ml of kelp soup stock, so please use the rest for other dishes. If you store it in the fridge, you can use it for 2-3 days.</p>
<p>## Directions<br />
1. Boil canola flowers for 30-40 seconds and cut into 5 cm lengths.<br />
2. Bake sliced bamboo shoots in the oven for about 2 minutes.<br />
3. Make sushi vinegar. Put the ingredient B in a pan and heat it to lightly remove the acidity and mellow the taste. Then let it cool.<br />
4. Mix the sushi vinegar with rice and fan it with a paper fan to remove the water.<br />
5. Make 6 sushi rice with a mold and put canola flowers, bamboo shoots and Japanese ginger on them. Mix the remaining rice with crunchy pickled plums, make 4 sushi rice, and wrap them with Japanese basil.</p>
<p>## Tips<br />
* Note that if you overcook bamboo shoots, they will lose their juiciness.</p>
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Sushi with Spring and Summer Vegetables Recipe | 春夏野菜のひとくち寿司のレシピ・作り方
