Ingredients
200 grams Sushi Rice
2 tbsp Sakura shrimp - tiny dried shrimp
1 tbsp Toasted sesame
2 Eggs
2 pinch Salt
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cypress wood tub — season sushi rice, absorbs excess moisture
Sushi technique — rice preparation, fish selection, knife skills
Premium short-grain rice — sushi, onigiri, donburi
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-toasted sesame — instant nutty garnish, no extra step
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cypress wood tub — season sushi rice, absorbs excess moisture
Sushi technique — rice preparation, fish selection, knife skills
Premium short-grain rice — sushi, onigiri, donburi
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-toasted sesame — instant nutty garnish, no extra step
You're reading one of recipes available free. Full library with Gastronome.
divide the sushi rice into 3 equal portions; add aonori to 1/3, and add smashed sakura shrimp to another 1/3, and mix. mix white sesame into the remaining portion. use an empty milk carton as a mold, and pack in half of the sakura shrimp sushi rice. add the white sushi rice on top, and pack in the aonori seaweed sushi rice. mix the eggs together with sesame and salt, make an usutaki omelette, and cut it into thin strips. cut the sashimi into small bite-sized pieces. quickly boil the lotus root. decorate with kinshi tamago (omelette cut into thin strips), sashimi, and lotus root. then garnish with kinome.