Flower Chirashi Sushi

• 550 grams, about 3 small bowlful Plain cooked rice
• 1 commercial Chirashi sushi mix
• 10 thin slices Carrot
• 2 Dried shiitake mushrooms
• 1 Koya tofu
• 10 Mangetouts
• 2 Eggs
• 1 tsp Sugar
• 5 to 10 (cooked)
• 1 tbsp Vinegar
• 1/2 tsp Sugar
• 1 Sakura denbu

1. Add the ingredients to the eggs and make Kinshi tamago.
2. Cut the carrot slices with a flower shaped cutter.
3. Rehydrate the dried shiitake mushrooms and slice thinly.
4. Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
5. Marinate the prawns in the ingredients.
6. I used ready-cooked prawns for salad.
7. Cut the koya tofu into small cubes.
8. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
9. Fill a mould with the prepared sushi rice.
10. Place the egg and denbu on top like in the photo.
11. Arrange the sliced prawns, carrots and mangetouts on top and serve.
12. If you have leftover rice, serve with other ingredients as is.

rice, mix, carrot, shiitake mushrooms, mangetouts, eggs, sugar, vinegar, sugar, denbu

Taken from cookpad.com/us/recipes/156122-flower-chirashi-sushi (may not work)