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1
Wrap ingredients individually in foil.
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2
Cook with rice in the rice cooker.
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3
Make tuna soboro from the ingredients listed as .
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4
Drain the oil from canned tuna, and put it in a pan.
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5
Cook until the water is gone.
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6
Add sake, sugar and soy sauce, and simmer until some of the liquid has boiled down.
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7
Add sesame, and leave until cooled.
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8
Make kinshi tamago.
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9
Make a very thin omelette.
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10
Slice thinly when cool.
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11
Mix sushi vinegar and cooked rice.
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12
Let it cool.
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13
Remove the egg from the rice cooker, cool it quickly and peel.
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14
Mix with mayonnaise, salt and pepper to prepare the egg salad.
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15
Cut carrot into thin round slices.
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16
Cut them out with a star-shaped cutter, as well as ham.
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17
Finely chop the remaining edges of carrot.
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18
Line a milk carton with cling film.. Add the ingredients in layers starting with cherry tomato, then star-shaped carrots, ham, egg strands, shiso leaves and sushi rice.
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19
Press hard from the top to make a shape.
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20
Pack in layers of tuna soboro and sushi rice, finely chopped carrots and sushi rice, egg salad and sushi rice ... Press them firmly as necessary to make a shape.
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21
It's ready to serve.
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22
The side looks like this.
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23
This is the cut piece for one serving.
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24
Slicing through the cling film keeps the beautiful shape.
