5 from 2 votes
Chirashi Sushi Cake and Temari Sushi
Let me show you how to make a colorful and beautiful Chirashi Sushi Cake! Impress your guests with this modern festive sushi at your next DIY sushi party or on March 3rd for Japanese Girls’ Day (Hinamatsuri).
Prep Time
40 mins
Total Time
40 mins
Calories:
1053 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 4 ervings Japanese short-grain rice 2 rice cooker cups, 360 ml of uncooked rice yields roughly 4 servings or 3½ US cups cooked; see how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe, cooked
- 1 package chirashi sushi mix (I used Sushi Taro brand)
- sakura denbu seasoned cod fish flakes
- egg kinshi tamago (shredded thin egg crepe
- 1 cucumber cut in half, thinly sliced, Japanese or Persian varieties
For Sushi Cake Decoration
- 10–12 lices salmon sashimi-grade
- 12 Shrimp (boiled)
- ⅓–½ cup salmon roe ikura
- 2–3 snow peas (blanched, cut in half diagonally)
Instructions
To Make Chirashi Sushi
- When rice is finished cooking, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.
- Place the rest of rice into a large bowl and add one packet of Chirashi Sushi Mix while the rice is still hot. Fold everything together with the rice using a rice paddle. Gently slice through the rice to separate the grains. Cover with moist towel so it will not dry out.
- Make thin egg crepe. Save 1 egg crepe to make 2 Temari Sushi and cut the rest of egg crepes into thin julienne strips.
Cup of Yum
To Assemble Chirashi Sushi Cake
- Prepare a container of your choice (round/square, small/big). First place shredded egg crepe garnish on the bottom. Make sure there is no space between. Then add ½ inch (1.3 cm) layer of pink rice, then finally put Chirashi Sushi on top. Between rice and container, place the sliced cucumber around the bowl so when you flip it upside down it will nicely decorate the bottom trim.
- Flip on a plate and decorate as you wish. To make sashimi rose, you overlap half a piece of sashimi with the next one and roll them up.
Bonus: To Make Temari Sushi
- Cut the thin egg crepe into half and place it on a sheet of plastic wrap. Put about 1-2 Tbsp of Chirashi Sushi on top of the egg crepe and wrap it tightly. Keep it wrapped until you are ready to serve.
- When you are ready to serve, unwrap the Temari Sushi and place it on a plate. Garnish with snow pea, half of sliced shrimp, and ikura on top.
To Store
- Rice gets hard when refrigerated; therefore, it's best to cover with plastic and a thick kitchen towel to store in the refrigerator. For sushi cake (without sashimi-grade fish), you can store it at a cool place for a few hours without refrigeration.
Nutrition Information
Serving
1set
Calories
1053kcal
(53%)
Carbohydrates
120g
(40%)
Protein
69g
(138%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
533mg
(178%)
Sodium
2607mg
(109%)
Potassium
1237mg
(26%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
537IU
(11%)
Vitamin C
17mg
(19%)
Calcium
101mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 1053
% Daily Value*
| Serving | 1set | |
| Calories | 1053kcal | 53% |
| Carbohydrates | 120g | 40% |
| Protein | 69g | 138% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 533mg | 178% |
| Sodium | 2607mg | 109% |
| Potassium | 1237mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 101mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.