Steps to Prepare Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, oshizushi (pressed sushi) for hina matsuri (doll's festival). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival) is something that I’ve loved my whole life. They are nice and they look fantastic.

Steps to Prepare Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival)

To begin with this particular recipe, we must prepare a few components. You can cook oshizushi (pressed sushi) for hina matsuri (doll's festival) using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival):

1. Get 1 dash Daikon radish (aokubi variety)
2. Make ready 100 ml Plum vinegar
3. Get 2 Your choice of beans or similar sized food
4. Make ready 2 Cherry tomatoes
5. Make ready 5 cm Cucumber
6. Take 1 few Toothpicks

Instructions

Steps to make Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival):

1. I came up with this recipe to decorate the following oshizushi:.
2. Slice off a 1 cm thick round of daikon radish, slice it into 2 half moons. Using a sharp knife, make a slit down the center from the flat edge to make pockets. Cut the florettes from a thin slice of daikon with flower-shaped cutters.
3. I prepared two half-moon slices each: two from a green skinned (aokubi) daikon, and two from a white daikon. Then, I peeled the skins from one of each (to see how the color differs when pickled.)
4. The red marinade is plum vinegar, and the white is a strong salt water. The photo was taken after letting them pickle overnight. The florettes on the right are a light pink color.
5. These are made with peeled daikons. The color seeped in well. Pack the pockets with sushi rice.
6. With the skin on the daikon, the color doesn't seep in well. The small flowers absorbed the color, so they add a nice touch.
7. One of the heads is a gingko nut. For details, see the following:. You could also use amanatto.
8. The other head is made from a soy bean. See the following recipe:. - - https://cookpad.com/us/recipes/140667-chocolate-caramel-steamed-bread
9. The daikon pickled in plum vinegar turn out very sour and salty, so if eaten, will give you a surprise. Using a large white and red kamaboko would be fuss-free and tastier.
10. The 'bonbori' lantern ornaments are made from cherry tomatoes. The cucumbers in Step 9 are made by carving into the center in a zig-zagged pattern with a sharp-tipped knife.

As simple as that Recipe of Oshizushi (Pressed Sushi) for Hina Matsuri (Doll's Festival)

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