Fukusa Sushi for Cherry Blossom Viewing Picnics and Parties

Name: Fukusa Sushi for Cherry Blossom Viewing Picnics and Parties
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Sushi rice; 6 Eggs; 1 Salt; 2 tbsp each Katakuriko slurry; 4 Green shiso leaves; 1/4 bunch Mizuna greens; 2 Myoga ginger; 20 grams Chirimen jako; 1/2 tbsp Sake; 1 tbsp White sesame seeds; 1 optional, sharpening the tatse Garnishes such as preserved cherry blossom or Kinome leaves

cookpad.japan @cookpad_jp

When having company, these sushi look nice and are easy to share.
My friends said 'These are great for our cherry blossom party!' so I changed the title.

Make smaller omelets and smaller sushi. They will be prettier. You can omit any optional steps. You can use anything for the flavourings for the rice. I like salmon soboro and mushrooms too. You can use anything you like for the decoration such as sansho leaves or salmon roe. By adding katakuriko the resultant omelets will be durable. Use either store-bought myoga sweet pickles, or blanch some fresh myoga, slice them and pickle them slightly in sushi vinegar. If you don't want to bother, just slice them. Recipe by Shinsan

When having company, these sushi look nice and are easy to share.
My friends said 'These are great for our cherry blossom party!' so I changed the title.

cookpad.japan @cookpad_jp

When having company, these sushi look nice and are easy to share.
My friends said 'These are great for our cherry blossom party!' so I changed the title.

Saved

Ingredients

4 servings

400 gramsSushi rice
6Eggs
1Salt
2 tbspeach Katakuriko slurry
4Green shiso leaves
1/4 bunchMizuna greens
2Myoga ginger
20 gramsChirimen jako
1/2 tbspSake
1 tbspWhite sesame seeds
1optional, sharpening the tatse Garnishes such as preserved cherry blossom or Kinome leaves

Saved

Steps

1

Make thin omelets. Beat the eggs well and stir in the salt and katakuriko slurry. Put this mixture through a fine sieve (optional). Heat a little oil in a frying pan and fry a small portion of the egg mixture. This amount should make about 8 thin omelets.
2

Slice the shisho leaves thinly. Chop the mizuna leaves finely and mix with salt. Squeeze out the excess moisture from the mizuna. Blanch the myoga quickly and soak in vinegar with sugar (not listed in the ingredients). Slice them thinly. (Or slice the raw myoga if you don't want to bother.) Fry the jako with sake (optional).
3

Add Step 2 and sesame seeds to the sushi rice until combined evenly. Divide into 8 portions and shape into thick ovals. Wrap the portioned rice with the Step 1 omelet and put a little garnish on top.
4

After frying the omelets, put each one on a piece of kitchen paper. They won't stick to each other.
5

In this picture, I increased the amount by five.
6

User "Yumiche" designed hers into carp. Make them for Children's Day!