Make a wonderful finger food for celebrating Hinamatsuri with this easy chirashi chakin sushi recipe. These adorable little ‘parcels’ consist of a bite-size ball of delicious chirashi sushi rice wrapped in a thin egg crepe and tied up with a string of spring onion. Serve these chakin sushi up at a party, or pop a few into your lunch box.
Ingredients:
For Chirashi Sushi Rice:
- 150g rice
- 1 packet chirashi sushi rice mix
For Egg Crepe Parcels:
- 9 eggs
- 2 tsp katakuriko potato starch, mixed with 2 tsp water
- 2 tsp sugar
- 2 tsp salt
- 7-8 green onions
Instructions:
- Cook rice using your preferred method. If you don't have a preferred method, try using our Japanese rice recipe. 150g uncooked rice should yield between 300-350g cooked rice.
- Pour freshly cooked rice into a sushi oke or similarly appropriate bowl for mixing. Add chirashi sushi rice mix and mix well. Set aside to cool.
- In a separate bowl, whisk eggs, katakuriko potato starch mixture, sugar and salt together until well combined.
- Using a non-stick frying pan over a medium heat, pour in enough batter for a thin egg crepe about 20cm in diameter. Cook for 1-2 minutes on each side and remove from heat. Repeat this step until all of the egg mixture has been used up (you should end up with approximately 15 crepes). Set aside to cool.
- Slice spring onions in half lengthways, so you end up with two thin strips. Blanche strips in boiling water until soft (approximately 1 minute), then dunk in cold water straight away to stop the cooking process.
- Once all ingredients are cooled, it is time to assemble. Lay one egg crepe on a flat surface and place a bite-size ball of the chirashi sushi rice mixture in the centre. Bring the sides of the egg crepe up so they form a bunch on top of the rice. Tie together with a strip of green onion and cut away any excess. Then serve and enjoy.
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