For Hinamatsuri Girl's Day Festival Basic Gomoku (5 Ingredient) Sushi Mix

For Hinamatsuri Girl's Day Festival Basic Gomoku (5 Ingredient) Sushi Mix

As long as you remember this recipe, you can top your chirashizushi (scattered sushi) with anything you like. You only need one pan. Cut, simmer, and you're done! My friends loved this. You can freeze it too!
Making a Girl's Day Festival feast for your kids at home!

Ingredients: 3 rice cooker cups worth (4 servings)

Burdock root
Lotus root
30 to 40 g (the same amount as the burdock root)
Dried shiitake mushrooms, rehydrated in water
2 pieces
Dashi stock
2 cups - 400 ml
3 tablespoons
3 tablespoons
Soy sauce
3 tablespoons
The sushi rice:
4 tablespoons
3 tablespoons
1 teaspoon
●Uncooked rice
3 rice cooker cups - 480 ml (plus 1/4 cup (50 ml) sake + water + a 5 cm piece of konbu seaweed)


1. Shred the vegetables. Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.)
2. Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total. Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce. Simmer the vegetables in this liquid.
3. Cook over high heat, watching it so that it doesn't burn. Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan. If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze.
4. When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion. Top with your favorite toppings.
5. I made this using salt instead of soy sauce for someone with a wheat allergy.
6. I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice. This is hishi-mochi style (cut into a diamond shape)
7. I made little hina doll shaped onigiri rice balls, one for each child.

Story Behind this Recipe

I saw this in a cookbook, and adapted it to be as quick and simple as possible.
I edited the amount of soy sauce in the recipe, to balance it out better with the sugar and sake.