Thinly slice the carrot and microwave until soft. Cut into star shapes with a cookie cutter if you have one.
I cut the carrot and cucumber into star shapes with a knife.
Heat the rest of the carrot in a microwave until soft, chop finely, and mix with the ☆ ingredients. Rub with 1/2 teaspoon of salt (not included in the ingredients list) .
Cook the rice with konbu and sake slightly harder than usual. After the rice is cooked, add the sushinoko seasoning and fan the rice to cool.
Cook the peeled prawns in 200ml of boiled water with 1 teaspoon of salt and 1 tablespoon of sake (not included in the ingredients list).
Mix the rice with chopped carrot, cucumber, corn, and iceberg lettuce. Squeeze out the excess water from the vegetables before mixing.
Drain the peeled prawns well. Drain the oil from the canned tuna in a colander. Add to the rice and mix well.
Add 1 tablespoon of olive oil and mix.
Mix the beaten eggs with the ☆ seasoning and make thin omelets. Thinly slice the omelets. This will make the Milky Way in the sushi.
Put the omelet Milky Way in the centre and sprinkle the denbu around.
Place the julienned shiso leaves between the egg omelets and denbu.
Arrange the star-shaped carrots and cucumbers.
Story Behind this Recipe
We had a Tanabata festival meal with our family friends and I wanted to make something special for the occasion.
I didn't have small cookie cutters at the time, so I used a knife to cut vegetables into stars. Using a cookie cutter would simplify this task and result in prettier shapes. You can add red or yellow paprikas or mizuna leaves to add colour to this dish. There are no prep steps to make this dish so it's super easy.