Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "3300d9dc9e944857be8f143a4d3a7521",
    "updated": "2025-04-23T18:31:27.221Z",
    "title": "Smoked Salmon Sushi Bowls",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Bowls",
        "ingredients": [
          "rice * cooked"
        ]
      },
      {
        "section": "Ginger Sesame Dressing",
        "ingredients": [
          "ginger 2 inches, grated",
          "garlic, pressed",
          "spoonful plus 1 teaspoon of sesame oil",
          "soy sauce (make sure, if possible, it's gluten-free soy sauce or use tamari or coconut aminos)",
          "around 1 to 2 teaspoons of honey",
          "rice vinegar",
          "optional: pinch flakes of red pepper"
        ]
      },
      {
        "section": "Spicy Mayo",
        "ingredients": [
          "mayonnaise",
          "sriracha",
          "soy sauce (gluten-free, if appropriate or use tamari or coconut aminos)"
        ]
      },
      {
        "section": "Toppings",
        "ingredients": [
          "smoked salmon",
          "mature, seeded, peeled, and sliced avocados",
          "seedless cucumber, shaved into strips with a veggie peeler or julienned cucumber",
          "carrots, shaved with veggie peeler or julienned nori seaweed, cut into strips using kitchen shears (i use toasted nori snacks)",
          "sliced green onion",
          "pickled ginger (found in the asian section of a grocery store)",
          "paste of wasabi",
          "sesame seeds"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the rice: Cook two cups of rice and let it cool.  Quick-cooking brown rice (10 minutes) is a convenient and nutritious option, but any type of rice will work. Remember that regular rice typically takes 30-45 minutes to cook.",
      "2. Prepare the ginger sesame dressing: Combine all dressing ingredients in a small bowl and whisk thoroughly. Adjust flavors to your liking. Set the dressing aside.",
      "3. Prepare the spicy mayo: In a small bowl, combine the mayonnaise, Sriracha, and soy sauce. Whisk until well blended. Adjust the spice level by adding more mayonnaise for a milder flavor or more Sriracha for extra heat. Set the spicy mayo aside.",
      "4. Prepare the vegetables and salmon:  Prepare all the vegetables as indicated and separate the salmon into flakes. A Y-shaped peeler creates thin vegetable ribbons, but you can also julienne them with a sharp knife or mandolin.",
      "5. Assemble the bowls: Add cooked rice to each bowl. Drizzle with ginger sesame dressing and spicy mayo. Top with smoked salmon, avocado slices, carrots, cucumber, nori strips, and a sprinkle of green onions. Feel free to add any other desired toppings.",
      "6. Optional serving suggestion: For a fun and interactive meal, especially when serving guests, arrange the vegetables, smoked salmon, and other toppings on a platter or cheese board. Let everyone create their own customized sushi bowls.  Consider adding extra vegetables or other sushi ingredients for variety.",
      "7. Storing leftovers: Store leftover rice and sauces in separate airtight containers in the refrigerator for up to one week. It's best to prepare the vegetables fresh just before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]