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You need Uncooked white rice.
Prepare pieces Konbu for dashi (3 cm square pieces).
Provide Aburaage.
Prepare ● Vinegar.
Prepare and 1/3 tablespoons ● Light brown sugar or white sugar.
You need ● Salt.
Prepare ★ Mirin.
Prepare ★ Light brown sugar or white sugar.
Provide ★ Soy sauce.
Provide ★ Salt.
Provide ★ Water.
Prepare Salmon flakes (storebought).
You need knobs Ginger.

Short Tips:

- Make certain that you never surrender when you are cooking, as it is mosting likely to take a great deal of method and failings prior to you get it right. If you burn something, keep trying. You will only become a great cook if you keep your determination.

Place the aburaage 5 pieces at a time on a plate, and microwave (at 500 W) for 1 minute 20 seconds. The aburaage layers will separate and become less likely to rip..
Cut 3 open sides of each aburaage to make them into single sheets. This is easy if you use a pair of round-tipped scissors..
Blanch the opened up aburaage in boiling water to remove the oil on the surface. Put the ★ ingredients in a pan and bring to a boil, then add the aburaage. Use a pair of cooking chopsticks flipped around (so you are using the blunt ends)..
Cover with a lid and bring to a boil. Simmer over low heat for 5 minutes, and leave to cool in the pan. The aburaage tastes the best if you cook them the night before and leave them overnight to soak up the flavors..
Rinse the rice, drain into a sieve and leave for 30 minutes. Add the konbu seaweed, and cook in a rice cooker using just a little less water than usual..
Make the sushi vinegar by combining the ● ingredients. Empty the cooked rice into a bowl, and fold in the sushi vinegar..
Mix the salmon flakes and finely julienned ginger into the rice. Place an opened up aburaage sheet on a sheet of plastic wrap. Leave a gap on the far side and spread the sheet with the sushi rice. Roll it up using the plastic wrap..
Leave the roll for a while with the seam side down to let it settle, then cut into 6 pieces..

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