Senmai-zuke (Kyoto-Style Pickles) Temari Sushi

• 270 grams Hot cooked white rice
• 1 packet Chirashi sushi mix (for 270 g of rice)
• 12 Boiled shrimp
• 12 Senmai-zuke
• 1 Yuzu peel

1. Mix the chirashi sushi mix with freshly made rice and let cool.
2. (This package has 2 packets, but I used one.)
3. I bought boiled shrimp.
4. You can also boil raw shrimp yourself.
5. Slice the shrimp in half.
6. Put a piece of the senmai-zuke on some plastic wrap or in a small container and top with a shrimp.
7. (Position the shrimp so that the red portion will be visible).
8. Top with the chirashizushi from Step 1 and squeeze into a ball shape.
9. Transfer to a plate.
10. Garnish with shredded yuzu peel to finish.
11. In this picture, I wrapped it with an egg crepe.
12. It's great for kids.
13. The yellow color is so nice and spring-like!
14. To make it, put a piece of the egg crepe on top of the plastic wrap in Step 4, then top with the chirashi sushi.
15. Garnish it with some shiso leaves.
16. This time, the senmai-zuke I used was Easy Turnip Senmai-Zuke at

white rice, packet, shrimp, senmaizuke, peel

Taken from cookpad.com/us/recipes/147274-senmai-zuke-kyoto-style-pickles-temari-sushi (may not work)