■ Rice…2 go

■ Water…Slightly less than 2 cups

■ Bonito Soup Stock with Flying Fish…2 bag

■ Lotus root…80g

Shiitake mushrooms ... 4 pieces

■ Deep-fried tofu... 1 pieces

■Carrot…1/2 piece

Kinusaya ... 15 sticks

■ Shiso... 10 pieces

■ Denbu…10g

■ Kinshi-tamago (for 2 eggs)

■ Your favorite sashimi...appropriate amount

■ Salmon roe...appropriate amount

■ Vinegar…4 tbsp

■ Sugar…3 tbsp

① Cut the lotus root into ginkgo pieces, slice the shiitake mushrooms into thin slices, cut the aburaage into 1 cm cubes, and cut the carrots into julienne strips.

② Boil the kinusaya and cut 5 in half diagonally. (For decoration) Slice the remaining kinusaya diagonally. Leave 2 pieces of shiso leaves for decoration, and cut the remaining 8 pieces into strips.

③Put the polished rice, water, Bonito Soup Stock with Flying Fish, and ① into a rice cooker and cook.

④ Mix the vinegar and sugar well, pour over the cooked ③, and mix while fanning with a paper fan.

⑤ Spread tinsel eggs in a cake mold (about 18cm), add half of ④, and top with shiso, shredded kinusaya, and denbu. Add the remaining ④ and press down from the top.

⑥Place ⑤ upside down in a bowl and garnish with shiso, sashimi, Kinusaya, and salmon roe for decoration.

★The sashimi is cute when you roll it up and serve it like a flower♪