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12 pieces shrimp
100 gram sashimi style tuna
100 gram Atuyaki Tamago (layered omelette), sliced
150 gram roast beef, thinly sliced
1 small can tuna flakes
1 whole avocado, sliced into long strips and sprinkled with lemon juice
1 whole cucumber, sliced like a pencil and sprinkled with salt
1 stalk celery, sliced like a pencil and with sprinkled salt
10 sheets roasted laver sheets
30 gram daikon radish sprouts
10 leaves green perilla
30 gram watercress
wasabi (grated)
6 cups sushi rice

Devein the shrimp, skewer to prevent
curling and boil for 2 minutes.
remove shell, head and tail.
Slice tuna like a pencil and sprinkle with soy sauce.
Dress canned tuna with mayonnaise, salt, soy sauce and pepper.

Put 1-8 on a large dish to by your sense. Put 10 on the side and
between the main ingredients. Transfer the sushi rice to a large
wooden bowl. Take a laver sheets ( perilla leaves ) on the hand.
Put some rice (don't too much) on it. Smear with a bit of wasabi
(your taste) Top with main fillings (your taste - one filling or
combination over a filling). Carefully roll the sheet like a cone.

Sushi Rice

Wash rice. Put rice and two chips dried seaweed in a rice cooker
and turn heat on.

During steaming, combine sugar, salt and rice vinegar in a bowl,
and mix well.

After steaming, wait 10 minutes.

Put all of the steamed rice in a wooden bowl, and sprinkle this
dressing on the rice.

Stir and mix well and cool down.


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