3 rice cooker cups (enough for 450 g of cooked rice)
Salmon roe marinated in soy sauce
Kinshi-tamago (thinly sliced Japanese omelet)
Make kinshi-tamago by thinly slicing thinly cooked sheets of mixed egg.
Boil snow peas in salted water and slice them thinly.
Remove the shrimp head and slice into the center of the shrimp as if making a hole.
Slice only in the center, and do not cut through to the ends.
They'll curl up like this when boiled in salted water.
Pack the cookie cutter in this order: rice, snow peas, rice, and eggs. Press firmly and remove the mold.
Top with shrimp, scatter on salmon roe, and it's done.
Story Behind this Recipe
This is a dish for Hinamatsuri or Girls' Day Festival in March.
-You can use empty pudding containers if you don't own a circular cookie cutter. The sushi becomes upside-down in that case, so pack starting from the kinshi-tamago. -Press down firmly before removing the rice from the mold. It may crumble if the grains aren't pressed together firmly.