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1
Wash and rub the cucumber peel with salt to remove the waxy coating.
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2
Use a vegetable peeler to slice into long strips.
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3
Soak in salted water until soft.
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4
Parboil the spinach in boiling water.
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5
Cut the carrots into 2 to 3 mm rounds and boil (in dashi broth, if possible).
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6
Hard-boil the egg and put the yolk through a sieve.
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7
Pack the chirashizushi in a mould.
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8
If you don't have one, use aluminum foil or cardboard to make one.
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9
Remove the mould, wrap with cucumber strips, and bind with spinach stems.
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10
Top with the egg yolk, carrots, and spinach leaves.
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11
The chirashizushi is ready.
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12
To make the figurines.
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13
Cut out thin pieces, about 5 mm, from the bottom of the hard boiled egg to use for ears.
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14
Use a spaghetti noodle to attach them.
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15
Prepare a thin omelette.
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16
Use nori seaweed to make the facial features and the red part from imitation crab sticks to make the cheeks.
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17
For the emperor: cut the cheese slice for a collar and wrap under spinach leaf, fashioning a kimono.
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18
Make the hat from nori pressed on cheese.
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19
For the empress: cut the cheese slice for a collar, and wrap under the thin omelette, fashioning a kimono.
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20
If you cut the cheese into a rectangle it is easier to wrap.
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21
For the hairpin, use a carrot.
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22
For the fan: use the red part of an imitation crab stick cut and stick to the top of the white part.
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23
Here's another version: not bears, but cute nevertheless.
