Hina Matsuri Sushi Hina Dolls and Temari Sushi

 Recipe :  Hina Matsuri Sushi Hina Dolls and Temari Sushi

Ingredien

Empress and Emperor (4 pieces):

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 (→?

Pink, yellow, and green rolled sushi (6 pieces):

120 grams	Sushi rice
1	Sakura Denbu (mashed and seasoned pink fish) (→?
2	sheets Egg crepe (10 cm diameter) (→?
2	Pickled mustard leaves

Additions:

4	1 cm cuts of imitation crab sticks
1	Chopped gari (sushi ginger)
1	Chopped mitsuba
2	Avocado (1 cm chunks)

Decorations:

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

Sashimi temari sushi (6 pieces):

90 grams	Sushi rice
2 slice	Tuna sashimi (thin)
2 slice	Squid sashimi
2	Boiled sushi shrimp

Method


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  <Emperor's face> 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  <Empress' face> 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  <Pink version> 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  <Yellow version> 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  <Green version> 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  <Squid> 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  <Tuna> 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  <Shrimp> 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(→ Recipe
on plates and enjoy.

Recipe by BiBi Sumire
Translated by　 COOKPAD