Tuna mayonnaise (this time, I used some from a tube)
Shirasu (boiled and dried baby sardines)
a small amount
★ Sugar, salt, and katakuriko
Salmon roe and radish sprouts
If you use them, just a small amount
Using plastic wrap, form 3/4 of the sushi rice into bite-sized balls. Mix the remaining 1/4 of the sushi rice with the shirasu, sesame seeds, and ripped up shiso leaves. Use plastic wrap to roll it up into 4 balls.
Cook the egg. Mix the ★ ingredients together and make about four 20 cm wide egg crepes. Parboil the mitsuba, soak in water, then drain.
Wrap up the shirasu rice balls with the egg crepes from 2, then tie shut with the mitsuba. Top with salmon roe if you like.
Thinly slice the avocado into 5 cm slices, top with salmon, and lightly wrap around 4 of the rice balls from 1. Repeat this process with the ham and cheese.
Use a peeler to cut the cucumber lengthwise into 4 slices. Wrap up 4 of the rice balls from 1 and top with tuna mayonnaise. Top as you like with radish sprouts.
Story Behind this Recipe
I made this for the Peach Festival. I didn't have time to go to the store that day, so I used what store-bought ingredients I already had.
It's also delicious with bonito flakes instead of the shirasu.