INGREDIENTS
50 g
Ground chicken
1
Ikura
1
Of squid, small fillet
2
slices Smoked salmon
1/2
Cucumber
1/4 tsp
Ginger
3
Lemon
3
sheets Nori
2
Eggs
1/2 tbsp
Mirin
1 tbsp
Soy sauce
280
Cc rice
1
Black pepper
1 1/2 tsp
Salt
5 1/2 tsp
Sugar
40
Cc rice vinegar
2
Vegetable oil
5 1/2 tsp
Sake
260
Cc water
1 tbsp
Water
1
Pirella leaf, cut into thin strips
Sakura denbu (pink fish flakes)