Mix the chirashi sushi mix with freshly made rice and let cool. (This package has 2 packets, but I used one.)
I bought boiled shrimp. You can also boil raw shrimp yourself.
Slice the shrimp in half.
Put a piece of the senmai-zuke on some plastic wrap or in a small container and top with a shrimp. (Position the shrimp so that the red portion will be visible).
Top with the chirashizushi from Step 1 and squeeze into a ball shape. Transfer to a plate. Garnish with shredded yuzu peel to finish.
In this picture, I wrapped it with an egg crepe. It's great for kids. The yellow color is so nice and spring-like!
To make it, put a piece of the egg crepe on top of the plastic wrap in Step 4, then top with the chirashi sushi. Garnish it with some shiso leaves.
This time, the senmai-zuke I used was Easy Turnip Senmai-Zuke at (Recipe ID: 497343)
Story Behind this Recipe
At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.
This time, I made 12 pieces. Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly.