Senmai-zuke (Kyoto-Style Pickles) Temari Sushi

Name: Senmai-zuke (Kyoto-Style Pickles) Temari Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 270 grams Hot cooked white rice; 1 packet Chirashi sushi mix (for 270 g of rice); 12 Boiled shrimp; 12 Senmai-zuke; 1 Yuzu peel

cookpad.japan @cookpad_jp

At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.

This time, I made 12 pieces.
Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

cookpad.japan @cookpad_jp

This time, I made 12 pieces.
Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

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Ingredients

2 servings

270 gramsHot cooked white rice
1packet Chirashi sushi mix (for 270 g of rice)
12Boiled shrimp
12Senmai-zuke
1Yuzu peel

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Steps

1

Mix the chirashi sushi mix with freshly made rice and let cool. (This package has 2 packets, but I used one.)
2

I bought boiled shrimp. You can also boil raw shrimp yourself.
3

Slice the shrimp in half.
4

Put a piece of the senmai-zuke on some plastic wrap or in a small container and top with a shrimp. (Position the shrimp so that the red portion will be visible).
5

Top with the chirashizushi from Step 1 and squeeze into a ball shape. Transfer to a plate. Garnish with shredded yuzu peel to finish.
6

In this picture, I wrapped it with an egg crepe. It's great for kids. The yellow color is so nice and spring-like!
7

To make it, put a piece of the egg crepe on top of the plastic wrap in Step 4, then top with the chirashi sushi. Garnish it with some shiso leaves.
8

This time, the senmai-zuke I used was Easy Turnip Senmai-Zuke at