INGREDIENTS
1/2 cup
Baby spinach
1
Carrot, smalls
1
Nori
1
Plum tomato
2
stalks Scallions
1 cup
Shiitake mushrooms
1
Thumb size ginger
2 tsp
Soy sauce
1 tbsp
White or awase miso paste
4 cups
Japanese rice, cooked
1/2 tsp
Granulated sugar
1 tsp
Sesame seeds
1 tbsp
Olive oil, extra virgin
3 tbsp
Rice vinegar
1/2 tsp
Sesame oil, toasted
2 tbsp
Vegetable oil
1 tsp
Sake