For Hinamatsuri Girl's Day Festival Basic Gomoku (5 Ingredient) Sushi Mix

1. 1

   Shred the vegetables.

2. 2

   Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.)

3. 3

   Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total.

4. 4

   Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce.

5. 5

   Simmer the vegetables in this liquid.

6. 6

   Cook over high heat, watching it so that it doesn't burn.

7. 7

   Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan.

8. 8

   If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze.

9. 9

   When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion.

10. 10

    Top with your favorite toppings.

11. 11

    I made this using salt instead of soy sauce for someone with a wheat allergy.

12. 12

    I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice.

13. 13

    This is hishi-mochi style (cut into a diamond shape)

14. 14

    I made little hina doll shaped onigiri rice balls, one for each child.

* Per serving · 4 servings · Values may vary.

No additional tips available.