Pressed sushi | Easy recipes at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

Cut off the stem of the perilla, roll it up and cut it into 3mm widths.
Finely chop the sweet and sour ginger.

Put (A) in a bowl, mix and mix.
Add to rice and mix to cut.
Add perilla, ginger and white sesame seeds, mix and wrap to remove heat.

Add water to the eggs, dissolve them, and strain them with a tea strainer.
Sprinkle some vegetable oil in a frying pan and heat it over high heat. After warming for 15 seconds, spread the egg liquid.
After heating for 10 seconds, turn off the heat, leave for 1 minute, turn the egg over and heat on medium heat for 10 seconds.

薄焼き卵をフライパンから取り出し、丸めて3～5mm幅に細切りにする。

Put water and salt (B) in a frying pan and bring to a boil.
Add the stripped silk pods, boil for about 50 seconds, and cool with cold water.
Peel the steamed shrimp and slice it in half.

型にラップを敷いてえび、サーモン、絹さや、錦糸卵を並べる。
酢飯を敷き詰め、昆布の佃煮をのせて再度酢飯を敷き詰める。

ラップで包んで押し寿司の蓋で押し、裏返して型とラップを外す。
とびっこと桜でんぶとトッピングしたら、完成。