Loquat Stuffed Sushi for Tanabata Festival

Name: Loquat Stuffed Sushi for Tanabata Festival
Cuisine: American
Ingredients: 1 Loquat; 1 packet Chirashi-zushi mix; 1 dash Lemon or Yuzu vinegar; 1 dash Thyme (or shredded nori)

cookpad.japan @cookpad_jp

My friend gave me large-sized loquats from Awaji. You could also make bite-sized sushi with smaller fruit.

If you add some salt, with lightly salted cucumber, thinly sliced pickled daikon, or shiba-zuke (Kyoto style pickles) to the sushi rice, this will help bring out the sweetness of the fruit. Recipe by Hiramekimei

My friend gave me large-sized loquats from Awaji. You could also make bite-sized sushi with smaller fruit.

cookpad.japan @cookpad_jp

My friend gave me large-sized loquats from Awaji. You could also make bite-sized sushi with smaller fruit.

Saved

Ingredients

1Loquat
1packet Chirashi-zushi mix
1 dashLemon or Yuzu vinegar
1 dashThyme (or shredded nori)

Saved

Steps

1

Prepare the instant chirashi-zushi mix. Use lemon, etc., to add an acidic flavor. (It's also okay to add some salty flavor.)
2

Wash the loquat well and cut in half.
3

Since you want the halves to be stable, level off the bottoms.
4

Use a spoon to scoop out the seeds.
5

Peel the skin and dip into salted water.
6

Stuff to the brim with the chirashi-zushi from Step 1, arrange on a dish, top with your choice of toppings, and it's done.
7

These ones are cut for dessert. You could also use them as toppings for chirashi-zushi on a large plate.