Fukusa Sushi for Cherry Blossom Viewing Picnics and Parties

• 400 grams Sushi rice
• 6 Eggs
• 1 Salt
• 2 tbsp each Katakuriko slurry
• 4 Green shiso leaves
• 1/4 bunch Mizuna greens
• 2 Myoga ginger
• 20 grams Chirimen jako
• 1/2 tbsp Sake
• 1 tbsp White sesame seeds
• 1 optional, sharpening the tatse Garnishes such as preserved cherry blossom or Kinome leaves

1. Make thin omelets.
2. Beat the eggs well and stir in the salt and katakuriko slurry.
3. Put this mixture through a fine sieve (optional).
4. Heat a little oil in a frying pan and fry a small portion of the egg mixture.
5. This amount should make about 8 thin omelets.
6. Slice the shisho leaves thinly.
7. Chop the mizuna leaves finely and mix with salt.
8. Squeeze out the excess moisture from the mizuna.
9. Blanch the myoga quickly and soak in vinegar with sugar (not listed in the ingredients).
10. Slice them thinly.
11. (Or slice the raw myoga if you don't want to bother.)
12. Fry the jako with sake (optional).
13. Add Step 2 and sesame seeds to the sushi rice until combined evenly.
14. Divide into 8 portions and shape into thick ovals.
15. Wrap the portioned rice with the Step 1 omelet and put a little garnish on top.
16. After frying the omelets, put each one on a piece of kitchen paper.
17. They won't stick to each other.
18. In this picture, I increased the amount by five.
19. User "Yumiche" designed hers into carp.
20. Make them for Children's Day!

rice, eggs, salt, slurry, green shiso leaves, mizuna, ginger, chirimen jako, sake, white sesame seeds, cherry

Taken from cookpad.com/us/recipes/155980-fukusa-sushi-for-cherry-blossom-viewing-picnics-and-parties (may not work)