Hinamatsuri Sushi: Hishimochi Style

Name: Hinamatsuri Sushi: Hishimochi Style
Yield: Makes 3 pieces (2 cups of rice)
Ingredients: 2 cups sushi rice; 2 tablespoons sakura denbu (pink fish flakes); 2 tablespoons aonori (green seaweed flakes); About 2 slices smoked salmon; To taste salmon roe; To taste broccoli; 1 egg (for kinshi tamago)

Blue-Island @blue_island

I made hishimochi-style sushi using a milk carton. Feel free to choose your favorite ingredients. (Picked up on March 3, 2007)
The origin of this recipe
I'm the only girl in my family, so I created this cute Hinamatsuri sushi just for myself.

Blue-Island @blue_island

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Ingredients

Makes 3 pieces (2 cups of rice)

2 cupssushi rice
2 tablespoonssakura denbu (pink fish flakes)
2 tablespoonsaonori (green seaweed flakes)
About 2 slices smoked salmon
To taste salmon roe
To taste broccoli
1egg (for kinshi tamago)

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Steps

1

Cook the egg to make kinshi tamago (thinly sliced omelet). Boil the broccoli in salted water or microwave it until cooked.
2

Divide the sushi rice into three equal parts to make three colors of sushi rice. Pink: mix with sakura denbu. Green: mix with aonori. White: leave as is.
3

Cut a milk carton to a length of 2 1/3 inches (6 cm), draw lines at 3/4 inch (2 cm) intervals with a marker, and make small cuts with scissors (to mark where to pack the sushi rice).
4

Cut open one side of the carton vertically and tape it back together, being careful not to fold the tape inside (this makes it easier to remove the sushi rice later).
5

Place the milk carton on plastic wrap. Pack the green sushi rice to the first cut line, then the white sushi rice to the next cut line, and finally the pink sushi rice to the top of the carton.
6

Cut the smoked salmon into small pieces and layer them to form a flower as shown in the picture.
7

Place the sushi from step 5 on a plate, open the milk carton, and top with the salmon flower, broccoli, kinshi tamago, and salmon roe. Enjoy!