INGREDIENTS
3 cups
warm
2 tbsp
rice vinegar
2 tsp
sugar
1/2 tsp
sea salt
1 tsp
sesame seeds
5 sheets
roasted seaweed
1 serving
sesame oil
5
pencil-size strips pickled daikon radish
1
carrot
4 cups
spinach
1 serving
egg omelet
1 slices
cucumber
1 serving
sautéed burdock root
1 serving
portobello mushrooms
1 serving
kimchi and other pickled vegetables
1 serving
fried tofu
4
to 6 fillings
1