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Spring Sushi

Cute little Sushi for the Japanese girls festival.
Prep Time 1 hr
Cook Time 1 hr
Course Main Course
Cuisine Japanese
Servings 30 sushi balls

Equipment

  • rice cooker (or heavy-bottemed pot) bowl, pot, frying pan, plastic wrap

Ingredients
  

Sushi rice

  • 2 rice cups Sushi rice (Japanese short grain rice) 360ml
  • 2 rice cups water 360ml
  • 1 piece kombu kelp
  • 80~100 ml Sushi Vinegar

Sushi Vinegar

  • 1 tsp salt
  • 3 tbs sugar
  • 200 ml rice vinegar
  • 1 piece kombu kelp

Canola Blossom

  • 1 bunch canola blossom or broccoli rabe
  • 1 ts salt for branching
  • 1 ts Mentsuyu for seasoning (the link above)

Shrimp

  • 6 pieces shrimp
  • ts salt
  • 1 tbs Sake ( or white wine)

Chicken Soboro

  • 300 g ground chicken
  • 1 tbs Mirin
  • 1 tbs sugar
  • 1 tbs soy sauce

Egg Soboro

  • ½ ts salt
  • 1 ts sugar
  • ½ ts vegetable oil

Instructions
 

Sushi Rice

  • Start cooking 2 cups of rice in a rice cooker or heavy-bottomed pot.
  • Toss in Sushi Vinegar to freshly steamed rice.
    ※To make 10 to 12 Sushi Balls, toss in 3 tablespoons of Sushi vinegar to about 2 cups of cooked rice.
  • While still warm, make small sushi rice balls.
    Do not squeeze too hard.
    The rice should be crumbled in your mouth easily.
    It should not be bigger than a ping-pong ball.

Canola blossom

  • Cut off the stem of the canola blossoms and release them into the water to revive the plant.
  • Bring a pot of water to a boil and start boiling from the stem for one minute, and boil whole plant for another 1 to 2 minutes.
    Pinch the stem and it is soft to touch but still has some resilience, it’s OK to finish cooking.
    You can quench in the cold water, but I love the aroma of its own, so I just strain in the mesh strainer and leave it until it comes to room temperature.
  • Cut into 2-inch lengthwise and 
    divide the stem into 2 to make it easy to chew.
    We are using the leafy part and blossom, keep the stem part for other dishes.  Finish using in a couple of days.
  • Squeeze out the excess moisture and put it in the container.
    Sprinkle a small amount of Mentsuyu to season.

Shrimp

  • Take the vein off with your toothpick and steam in the small pot for a couple of minutes, and then set aside until used.
  • Peel the shell from the shrimp and slice it into two.

Chicken Soboro

  • Put the ground chicken into a medium-size pot and pour in a tablespoon of sake.
    Break up the ground chicken with 3 to 4 chopsticks.
  •  start heating on medium heat.
    Cook until heated through.
    The liquid in the bottom has an uncomfortable smell for me, so discard the liquid.  If you don't mind it, keep cooking. 
  • Put it back in the pot, add in grated ginger, sugar, and soy sauce.
    Cook on medium heat until almost all of the liquid is gone.

Egg Soboro

  • Crack 2 eggs into a measuring cup and add a pinch of salt and a half teaspoon of sugar.
    Beat well until egg yolk and white well combined.
  • Grease lightly and pour in the egg while Then it still warm.
    What we are going to do is cook it slowly and crumble it up and make a scrambled egg.
    Break up the egg into very small pieces.
    It should not be too dry, so stop cooking while it’s still moist.

Assemble

  • 〈Shrimp〉
    Place the shrimp on the center of the plastic wrap, and put the sushi rice ball right on top, and squeeze to put together.
  • 〈canola blossom〉
    place the canola blossom on the center, and put the sushi rice ball on top.  Squeeze and put it together.
  • 〈Chicken and Egg Soboro〉
    Chicken soboro and egg soboro.
    And top with the canola flower.
Keyword curry and rice, girls festival, hina matsuri, japanese cooking, japanese cuisine, sushi