關於 sapporo sushi number ，我們在網路上蒐集到這些相關的討論、資訊與評價

真冬の北海道 札幌 グルメ旅 #50 中部国際空港行き機内編
http://miminome.blogspot.jp/2014/03/50.html
みみさん 真冬の北海道 札幌グルメ旅に行く：目次
http://miminome.blogspot.jp/2014/03/blog-post.html

新千歳空港から、セントレア中部国際空港へ。
短い旅ですから、機内食はありません。
機内サービスのドリンクだけ。

なのであたしは、新千歳空港でラーメンを食べましたから。
http://youtu.be/3ZjetsdjmnM

にもかかわらず。
お弁当を持ちこみました。

佐藤水産さんの、石狩鮨。
新千歳空港のお弁当、人気ナンバーワンですって。

確かにうまいな。

さすが佐藤水産さんだ。
鮭がうまい。

カニもたっぷり入ってておいしい。

We will return to the Central Japan International Airport from New Chitose Airport.

I took the airplane with bento.
Ishikari sushi.

It is popular number one's lunch.

A crab and a salmon.
It is very delicious.

ビデオカメラは SONY HDR-PJ790V を使って撮影しました。
60pでの撮影です。
編集はEDIUS 6.5です。

みみの目
http://miminome.blogspot.jp/

Mimi-San's Eye(English Blog)
http://mimi-sans-eye.blogspot.jp/

みみの目ムービー
MIMINOME-MOVIE
みみさん
Mimi-san

This is my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.

Juicy tomato and rich tuna melt in your mouth good.

iCommons Summit put out a call for sushi recipes and designs from around the world, so that they can promote Japan's "sushi culture" to a new level, not just as part of Japanese culture but as a "world culture".
My prize-winning recipe is "Tomato Cup Sushi". I stuffed sushi rice and tuna salad in tomatoes. Those are juicy and easy to eat. The sweet and sour flavor of sushi vinegar matches perfectly to the tuna salad! You gotta try ;)

Regarding the sushi project, I was interviewed by Hana TV. It was broadcast only in Hokkaido, though.

---------------------------------
Bite-Size Tomato Cup Sushi

Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 8 (or more)

Ingredients:
8 (or more) tomatoes about 4cm (1.5inch) in diameter
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 1 tbsp. finely-chopped sweet pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1&1/2 tbsp. mayonnaise
* salt and pepper
parsley flakes

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and A.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle with parsley flakes.

Preferably refrigerate before you serve!

Ingredients to make sushi vinegar from scratch.
* 1&1/2 tbsp. rice vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post.html
---------------------------------

Product I used:

ミツカン すし酢 (Mizkan Sushisu - seasoning for Sushi rice)
http://www3.mizkan.co.jp/sapari/product/group/index.asp?id=02001&sid=02
http://www.mizkan.co.uk/brands/retail.asp#

Please Google and find the product online in your country :)

Music by
Josh Woodward
Infinite Horizon (No Vocals)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

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