Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a67915db158f40f1af84225cc2a9c447",
    "updated": "2025-05-08T11:26:18.612Z",
    "title": "Cat Onigiri",
    "subtitle": null,
    "description": "Enjoy these cat-shaped onigiri (rice balls with savory fillings) inspired by the anime Fruits Basket. This delightful and tasty snack features two filling options: Honey Ginger Salmon and Tuna Mayo.",
    "ingredients": [
      {
        "section": "Honey Ginger Salmon Filling",
        "ingredients": [
          "garlic powder",
          "red chili flakes (optional).",
          "sesame oil",
          "freshly grated ginger root",
          "zest and juice of lemon",
          "honey",
          "soy sauce",
          "salt and black pepper, to taste",
          "salmon fillet (about 198 g), skin on",
          "oil, for cooking"
        ]
      },
      {
        "section": null,
        "ingredients": [
          "scallion, thinly sliced",
          "sesame seeds",
          "kewpie mayo"
        ]
      },
      {
        "section": "Tuna Mayo Filling",
        "ingredients": [
          "oil, for cooking",
          "finely chopped cucumber",
          "salt, plus more to taste",
          "drained tuna, flaked",
          "scallion, thinly sliced",
          "soy sauce",
          "kewpie mayo",
          "black pepper, to taste"
        ]
      },
      {
        "section": "Assembly",
        "ingredients": [
          "salt, for dusting",
          "freshly cooked, warm short-grain white rice",
          "sheets dried seaweed (nori)."
        ]
      }
    ],
    "instructions": [
      "To prepare the honey ginger salmon filling: In a medium bowl, mix together garlic powder, chili flakes, sesame oil, grated ginger, lemon zest and juice, honey, soy sauce, salt, and pepper.",
      "Add the salmon fillet to the bowl and coat it thoroughly with the marinade.",
      "Cover and refrigerate for at least one hour, or overnight for more flavor.",
      "Meanwhile, make the tuna mayo filling: Sprinkle salt over the chopped cucumber and place it in a colander to drain excess water for 10 minutes.",
      "Pat the cucumber dry with paper towels after draining.",
      "In a separate bowl, combine the cucumber with tuna, scallion, soy sauce, and mayonnaise.",
      "Season with black pepper, stir well, and set aside. Refrigerate if not assembling immediately.",
      "When ready to cook the salmon, heat oil in a medium skillet over medium heat.",
      "Place the salmon skin-side down in the skillet, reserving the marinade, and cook for 4 minutes.",
      "Turn the salmon over, pour the reserved marinade over it, and cook for an additional 3 to 4 minutes.",
      "Transfer the cooked salmon to a clean bowl. Use two forks to flake the salmon into small pieces and discard the skin. Add scallion, sesame seeds, and mayonnaise, mixing well. Set aside.",
      "To assemble the cat onigiri: Lay a sheet of plastic wrap about 12 inches (30 cm) on your work surface.",
      "Wet your hands with water and lightly dust them with salt to prevent rice from sticking.",
      "Take half a handful of warm rice and shape it into a flat oval on the plastic wrap.",
      "Place a tablespoon of either the salmon or tuna filling in the center of the rice.",
      "Cover the filling with another half handful of rice, then press gently with your fingertips to seal. Hold the rice ball between both hands and compress it firmly to shape.",
      "Put the rice ball back onto the plastic wrap and gently smooth the shape into an oval if needed.",
      "To form the cat ears, take 1 tablespoon of warm rice, and use your fingertips to shape each into a small pyramid. Make two ears.",
      "Attach the ears to the cat head by gently pressing the rice together, acting as adhesive.",
      "Cut the nori sheet into shapes for the cat's face: one rectangle to fit between the ears, two small circles for the eyes, and a small horizontal '3' shape for the mouth.",
      "Place the nori pieces onto the onigiri; they will stick naturally.",
      "Repeat the assembly steps to make additional cat onigiri.",
      "Serve these charming rice balls at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]