Hina Matsuri Sushi Hina Dolls and Temari Sushi

Name: Hina Matsuri Sushi Hina Dolls and Temari Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 280 grams Sushi rice; 4 Boiled quail eggs; 2 sheets Egg crepe (about 14 cm diameter); 1 dash Egg crepe (for the kimono decorations); 1 to 2 Imitation crab sticks; 2 slice Ham; 1 sheet Nori seaweed; 2 Boiled mitsuba; 120 grams Sushi rice; 1 Sakura Denbu (mashed and seasoned pink fish); 2 sheets Egg crepe (10 cm diameter); 2 Pickled mustard leaves; 4 1 cm cuts of imitation crab sticks; 1 Chopped gari (sushi ginger); 1 Chopped mitsuba; 2 Avocado (1 cm chunks); 1 Imitation crab sticks (shredded into strings); 1 Egg crepe (cut into strings); 1 Nori seaweed (cut into strings); 1 slice Ham; 1 dash Chopped egg crepe; 1 Salmon roe; 2 pieces ・Pickled chrysanthemum radish; 90 grams Sushi rice; 2 slice Tuna sashimi (thin); 2 slice Squid sashimi; 2 Boiled sushi shrimp

cookpad.japan @cookpad_jp

I made some sushi for the Doll's Festival.
You can make just the dolls or just the rolled sushi, but every piece you add makes it more and more colorful and cute!

-Please use whatever sashimi and fillings you like.
-If you can't get the cut out parts to stick to the sushi, try attaching them with some glass noodles.
-If you secure the wrapped nori with a little water, it will stay in place. For 2 servings. Recipe by Sumireno usagi

I made some sushi for the Doll's Festival.
You can make just the dolls or just the rolled sushi, but every piece you add makes it more and more colorful and cute!

cookpad.japan @cookpad_jp

I made some sushi for the Doll's Festival.
You can make just the dolls or just the rolled sushi, but every piece you add makes it more and more colorful and cute!

Saved

Ingredients

2 servings

Empress and Emperor (4 pieces):
280 gramsSushi rice
4Boiled quail eggs
2sheets Egg crepe (about 14 cm diameter)
1 dashEgg crepe (for the kimono decorations)
1to 2 Imitation crab sticks
2 sliceHam
1sheet Nori seaweed
2Boiled mitsuba
Pink, yellow, and green rolled sushi (6 pieces):
120 gramsSushi rice
1Sakura Denbu (mashed and seasoned pink fish)
2sheets Egg crepe (10 cm diameter)
2Pickled mustard leaves
Additions:
41 cm cuts of imitation crab sticks
1Chopped gari (sushi ginger)
1Chopped mitsuba
2Avocado (1 cm chunks)
Decorations:
1Imitation crab sticks (shredded into strings)
1Egg crepe (cut into strings)
1Nori seaweed (cut into strings)
1 sliceHam
1 dashChopped egg crepe
1Salmon roe
2pieces ・Pickled chrysanthemum radish
Sashimi temari sushi (6 pieces):
90 gramsSushi rice
2 sliceTuna sashimi (thin)
2 sliceSquid sashimi
2Boiled sushi shrimp

Saved

Steps

1

Emperor and empress: Cut the egg crepes and ham slices in half. Remove the red part of the crab sticks.
2

Cut the nori seaweed. For the emperor, cut two 5 x 20 cm pieces for the kimono and four 1 x 8 cm pieces for the hair. For the empress, cut two 1.5 cm square pieces and two 1.5 x 10 cm pieces for the hair.
3

Put the egg on a toothpick. Place one piece of the nori on the front and attach the other end to the back, then wrap the other piece around the head horizontally.
4

Put the egg on a toothpick. Attach the 1.5 cm square piece of nori to the top of her head, then top with the long piece.
5

Divide the sushi rice into 4 equal pieces (about 70 g each), then shape them into barrels that are a bit smaller at the top. They should stand about 6 cm tall.
6

Wrap 2 of the balls with egg crepes, slightly overlapping in the front. Cover with the nori piece for the kimono. Tie with the mitsuba.
7

Use cutters to cut 6 shapes out of the egg crepe, then attach with a bit of wasabi or mayonnaise (amount separate from listed ingredients). Attach the emperor's head from Step 3.
8

Wrap the remaining rice balls in egg crepes, then layer the ham slices on top. Tie with the mitsuba.
9

Cut 8 shapes out with the red parts of the crab sticks from Step 1, then attach with wasabi or mayonnaise (separate from listed ingredients). Attach the empress' head from Step 4.
10

Tricolor temari sushi: Divide the sushi rice into 6 pieces (20 g each).
11

Put 1 piece from Step 10 on top of some plastic wrap, then shape into a ball through the wrap. Make 2. Coat with the sakura denbu powder.
12

Put the crab sticks inside of the sushi rice and shape into balls. Make 2.
13

Put the egg crepe on top of the plastic wrap, top with Step 12, and use the plastic wrap to shape into balls.
14

Put 1 cm of crab sticks inside of the sushi rice and shape into balls. Make 2.
15

Put the pickled mustard leaves on top of the plastic wrap, top with Step 14, and shape into balls through the plastic wrap.
16

Garnish the ball sushi with the strips of ingredients to make them look like they're tied together. Cut flowers out of the ham and garnish the sushi balls with the ham.
17

Temari sushi with sashi slices: Mix together 30 g of the sushi rice with the chopped shiso and divide into 2 balls. Divide the remaining sushi rice into 4 pieces (15 g each).
18

Put the squid on top of plastic wrap, then top with the shiso-mixed rice ball. Shape into a ball through the wrap. Garnish with salmon roe.
19

Make a ball of sushi with the chopped gari inside. Place the tuna on top of plastic wrap and top with the sushi rice. Shape into a ball through the plastic wrap, then garnish with egg.
20

Roll the avocado chunks into the remaining rice balls. Place the shrimp on top of the plastic wrap, then top with the sushi rice, and shape into a ball through the plastic wrap.
21

Arrange the sushi and the pickled chrysanthemum radish on plates and enjoy.