-
1
Thinly slice the carrot and microwave until soft.
-
2
Cut into star shapes with a cookie cutter if you have one.
-
3
I cut the carrot and cucumber into star shapes with a knife.
-
4
Heat the rest of the carrot in a microwave until soft, chop finely, and mix with the ingredients.
-
5
Rub with 1/2 teaspoon of salt (not included in the ingredients list) .
-
6
Cook the rice with konbu and sake slightly harder than usual.
-
7
After the rice is cooked, add the sushinoko seasoning and fan the rice to cool.
-
8
Cook the peeled prawns in 200ml of boiled water with 1 teaspoon of salt and 1 tablespoon of sake (not included in the ingredients list).
-
9
Mix the rice with chopped carrot, cucumber, corn, and iceberg lettuce.
-
10
Squeeze out the excess water from the vegetables before mixing.
-
11
Drain the peeled prawns well.
-
12
Drain the oil from the canned tuna in a colander.
-
13
Add to the rice and mix well.
-
14
Add 1 tablespoon of olive oil and mix.
-
15
Mix the beaten eggs with the seasoning and make thin omelets.
-
16
Thinly slice the omelets.
-
17
This will make the Milky Way in the sushi.
-
18
Put the omelet Milky Way in the centre and sprinkle the denbu around.
-
19
Place the julienned shiso leaves between the egg omelets and denbu.
-
20
Arrange the star-shaped carrots and cucumbers.
