Easy & Luxurious Healthy Gomoku Chirashi Sushi For Hina Matsuri (Doll Festival)

Easy & Luxurious Healthy Gomoku Chirashi Sushi For Hina Matsuri (Doll Festival)

You don't need special ingredients for this dish.
It doesn't include any meat, so it's pretty healthy.

Ingredients: 4 rice cooker cups of rice (720 ml)

White rice
4 rice cooker cups
2 x 3-cm-square
Sushi vinegar (recipe ID: 329089)
80 ml
Lotus root
1 section, large
Rice vinegar
50 ml
2 teaspoons
○Katakuriko slurry
1 teaspoon or less (4 g)
a pinch
Dried shiitake mushrooms
4, small ones
1, small one
3 tablespoons
Soy sauce
2 tablespoons
Sesame seeds
to taste
Green garnishes (mangetouts or mizuna leaves)
as needed


1. Rehydrate the shiitake mushrooms. Reserve the soaking water. Pour hot water over the aburaage to remove the excess oil.
2. Add the konbu seaweed and cook the rice with less water than usual.
3. Peel the lotus root and slice into thin quarters. Blanch in boiling water quickly and mix with rice vinegar while hot.
4. Julienne the carrot. Cut the aburaage in half and slice thinly. Thinly slice the rehydrated shiitake mushrooms.
5. Heat vegetable oil in a pot and fry the carrot. After it wilts, add sugar. After the carrot is coated with sugar, add soy sauce, shiitake and aburaage and fry further. Add water you used to re-hydrate the shiitake and bring to a boil. Turn the heat off and leave to cool to allow the ingredients to absorb the flavour of the seasonings.
6. Add the ○ ingredients to the beaten eggs and mix well. Make thin omelettes. After it cools, slice thinly to make kinshi-tamago. If you add the katakuriko slurry to the egg mixture before cooking, the omelettes won't break apart easily.
7. After the rice is cooked, do not stir. Transfer to a moistened sushi wooden barrel straight away. Mix in the sushi vinegar quickly. Normally we use a fan to cool down the sushi rice quickly but it's a lot of work so instead I use the cold air setting of a hair dryer (laugh).
8. Mix in the lotus root from Step 3 into the sushi rice and scatter sesame seeds. Place the cooled toppings from Step 5 and kinshi-tamago from Step 6. During Step 8, do not pour in any cooking liquid from Step 5. It will make the dish soggy.
9. Place the green garnishes on top. I used baby chrysanthemum greens from my garden. Salad cress, quickly blanched mangetouts or mizuna leaves would be nice too.
10. When you serve ask everyone to help themselves.

Story Behind this Recipe

My mum used to make this for me when I was a kid.