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Canned Mackerel Nigiri
Chicago Daily Herald Leave the rice in the pot and combine 2/3 cup of tomato juice, ½ teaspoon of sugar, ¼ teaspoon of salt, and ½ tablespoon of mackerel oil. Refrigerate for later. Next, peel the ginger root and grate 2 tablespoons into a small dish/cup. You'll want it to ... |
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