Temari Sushi for a Cherry Blossom Party or Hina-matsuri Girls' Day

• 540 ml Hot cooked white rice
• 2 servings Chirashi-zushi ready-made mix
• 1 Shredded egg omelets
• 1 Salmon roe
• 5 slice Sashimi-grade fresh salmon
• 1 Sushi vinegar
• 1 Wasabi and thin green onions
• 13 Cherry blossoms preserved in salt

1. Cook the rice firmly.
2. For the egg omelet sushi: Add some chirashi-zushi mix to 1 and 1/2 rice bowls of rice.
3. Place a small portion onto a piece of cling film and shape into a small ball by squeezing the cling film.
4. Unwrap and place the shredded omelet on top.
5. Squeeze the sushi ball lightly in the cling film.
6. To make the salmon sushi: Place a thin slice of salmon onto a piece of cling film.
7. Put a tiny amount of wasabi on top and a small portion of sushi rice.
8. Shape into a ball by squeezing the cling film.
9. To make the Cherry blossom sushi: Rinse the preserved cherry blossoms and soak in water for 10 minutes to remove the saltiness.
10. Reserve a few for garnish and chop the rest.
11. Stir the chopped preserved cherry blossom into the rice.
12. Garnish a small portion of the rice with a cherry blossom, wrap in on cling film, and shape into a ball by squeezing the cling film.
13. Garnish each kind of sushi with little decorations and serve!
14. You can make this in 20 minutes after cooking the rice.

egg omelets, salmon, salmon, vinegar, thin green onions, blossoms

Taken from cookpad.com/us/recipes/151318-temari-sushi-for-a-cherry-blossom-party-or-hina-matsuri-girls-day (may not work)