Chirashi Sushi Cake and Temari Sushi | Food Stuff
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Cooking tools:
- Mixing bowl
- Rice paddle
- Plastic wrap
- Moist towel
- Skillet
- Plate
- Airtight container
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Whisk
- Pastry brush
Ingredients
- A couple of blanched snow pea, cut diagonally
- Handful of thinly sliced cucumber, cut in half
- Thin Egg Crepe & Shredded Egg Crepe Garnish
- 10-12 pieces of salmon sashimi
- 21 oz (600g) cooked Japanese premium short grain rice (2 cups uncooked rice)
- 12 boiled shrimp
- 1 packet Chirashi Sushi Mix (I used “Sushi Taro brand”)
- Sakura Denbu (pink colored seasoned shredded codfish)
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