Easy Chirashi Sushi Like A Cake

1. 1

   Make kinshi-tamago by thinly slicing thinly cooked sheets of mixed egg.

2. 2

   Boil snow peas in salted water and slice them thinly.

3. 3

   Remove the shrimp head and slice into the center of the shrimp as if making a hole.

4. 4

   Slice only in the center, and do not cut through to the ends.

5. 5

   They'll curl up like this when boiled in salted water.

6. 6

   Pack the cookie cutter in this order: rice, snow peas, rice, and eggs.

7. 7

   Press firmly and remove the mold.

8. 8

   Top with shrimp, scatter on salmon roe, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.