Fukusa Sushi for Cherry Blossom Viewing Picnics and Parties

Fukusa Sushi for Cherry Blossom Viewing Picnics and Parties

These look nice and are easy to make. They are easy to shape so you don't have to worry that you might tear the thin omelets. You can flavour the rice filing to your liking.

Ingredients: 4 servings

Sushi rice
400 g
to taste
Katakuriko slurry
2 tablespoons each
Green shiso leaves
Mizuna greens
1/4 bunch
Myoga ginger
Chirimen jako
20 g
1/2 tablespoon
White sesame seeds
1 tablespoon
Garnishes such as preserved cherry blossom or Kinome leaves
optional, sharpening the tatse


1. Make thin omelets. Beat the eggs well and stir in the salt and katakuriko slurry. Put this mixture through a fine sieve (optional). Heat a little oil in a frying pan and fry a small portion of the egg mixture. This amount should make about 8 thin omelets.
2. Slice the shisho leaves thinly. Chop the mizuna leaves finely and mix with salt. Squeeze out the excess moisture from the mizuna. Blanch the myoga quickly and soak in vinegar with sugar (not listed in the ingredients). Slice them thinly. (Or slice the raw myoga if you don't want to bother.) Fry the jako with sake (optional).
3. Add Step 2 and sesame seeds to the sushi rice until combined evenly. Divide into 8 portions and shape into thick ovals. Wrap the portioned rice with the Step 1 omelet and put a little garnish on top.
4. After frying the omelets, put each one on a piece of kitchen paper. They won't stick to each other.
5. In this picture, I increased the amount by five.
6. User "Yumiche" designed hers into carp. Make them for Children's Day!

Story Behind this Recipe

When having company, these sushi look nice and are easy to share.
My friends said 'These are great for our cherry blossom party!' so I changed the title.