Photo courtesy: flickr-creative commons
Hinamatsuri celebrates the girls of Japan, much in the way Mother’s Day celebrates moms here. Many of the holiday’s dishes are delicate and stunning sweets. Chirashizushi, a Hinamatsuri main-course staple, translates to “scattered sushi”, which describes it well. I was limited by what I could “scatter” based on the fact the closest Asian market is 70 miles away, however Japanese girls often get served dishes with fish cakes pressed into cool graphics, such as Hello Kitty. My girls adore ikura, a standard chirashizushi topper, but at $17 a jar, we omitted it! Regardless, the dish was easy to make, and they enjoyed adorning (and eating!) their dishes.
2 cups sushi rice
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons rice vinegar
1 tablespoon salt
1/2 lb sushi grade tuna
1 tablespoon plus 1 teaspoon soy salt
1/4 teaspoon wasabi powder
1/2 pound sea legs (imitation crab — if you can find it died pink, even better)
1 small jar ikura (salmon roe) — optional
1 pack roasted seaweed
1. Add 3 cups water and the rice to a saucepan with a lid. Bring to a boil. Cover and simmer 20 minutes. Add 2 tablespoons sugar,2 tablespoons rice vinegar, and 1 tablespoon salt. Mix thoroughly. Cover and let sit for 15 minutes.
2. Slice tuna into small strips. Marinate with 1 tablespoon soy and wasabi powder.
3. Beat 2 eggs with 1 teaspoon soy sauce and 1 teaspoon sugar. Pour into a 10-inch, nonstick skillet (f you do not have nonstick, add oil or butter). Cook without mixing over medium heat until just starting to brown, about 4 minutes. Flip, and cook other side for 2 minutes. Remove from heat. When cool, slide omelette onto a cutting board, and slice into thin strips.
4. Chop cucumber, with skin on, into a small dice.
5. Slice roasted seaweed into small strips.
6. Put rice into individual bowls. Present all toppings in small serving dishes. Let children sprinkle on the toppings they choose.