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1
Emperor and empress: Cut the egg crepes and ham slices in half.
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2
Remove the red part of the crab sticks.
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3
Cut the nori seaweed.
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4
For the emperor, cut two 5 x 20 cm pieces for the kimono and four 1 x 8 cm pieces for the hair.
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5
For the empress, cut two 1.5 cm square pieces and two 1.5 x 10 cm pieces for the hair.
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6
Put the egg on a toothpick.
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7
Place one piece of the nori on the front and attach the other end to the back, then wrap the other piece around the head horizontally.
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8
Put the egg on a toothpick.
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9
Attach the 1.5 cm square piece of nori to the top of her head, then top with the long piece.
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10
Divide the sushi rice into 4 equal pieces (about 70 g each), then shape them into barrels that are a bit smaller at the top.
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11
They should stand about 6 cm tall.
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12
Wrap 2 of the balls with egg crepes, slightly overlapping in the front.
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13
Cover with the nori piece for the kimono.
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14
Tie with the mitsuba.
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15
Use cutters to cut 6 shapes out of the egg crepe, then attach with a bit of wasabi or mayonnaise (amount separate from listed ingredients).
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16
Attach the emperor's head from Step 3.
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17
Wrap the remaining rice balls in egg crepes, then layer the ham slices on top.
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18
Tie with the mitsuba.
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19
Cut 8 shapes out with the red parts of the crab sticks from Step 1, then attach with wasabi or mayonnaise (separate from listed ingredients).
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20
Attach the empress' head from Step 4.
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21
Tricolor temari sushi: Divide the sushi rice into 6 pieces (20 g each).
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22
Put 1 piece from Step 10 on top of some plastic wrap, then shape into a ball through the wrap.
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23
Make 2.
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24
Coat with the sakura denbu powder.
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25
Put the crab sticks inside of the sushi rice and shape into balls.
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26
Make 2.
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27
Put the egg crepe on top of the plastic wrap, top with Step 12, and use the plastic wrap to shape into balls.
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28
Put 1 cm of crab sticks inside of the sushi rice and shape into balls.
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29
Make 2.
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30
Put the pickled mustard leaves on top of the plastic wrap, top with Step 14, and shape into balls through the plastic wrap.
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31
Garnish the ball sushi with the strips of ingredients to make them look like they're tied together.
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32
Cut flowers out of the ham and garnish the sushi balls with the ham.
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33
Temari sushi with sashi slices: Mix together 30 g of the sushi rice with the chopped shiso and divide into 2 balls.
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34
Divide the remaining sushi rice into 4 pieces (15 g each).
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35
Put the squid on top of plastic wrap, then top with the shiso-mixed rice ball.
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36
Shape into a ball through the wrap.
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37
Garnish with salmon roe.
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38
Make a ball of sushi with the chopped gari inside.
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39
Place the tuna on top of plastic wrap and top with the sushi rice.
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40
Shape into a ball through the plastic wrap, then garnish with egg.
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41
Roll the avocado chunks into the remaining rice balls.
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42
Place the shrimp on top of the plastic wrap, then top with the sushi rice, and shape into a ball through the plastic wrap.
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43
Arrange the sushi and the pickled chrysanthemum radish on plates and enjoy.
