A Japanese girl will love the layered chirashi sushi that resembles a cake, or the Hinamatsuri (Doll Festival) on 3 May 2009. It is traditionally celebrated as chirashi sushi, also known as mixed or scattered sushi. In Japan, chirashi sushi is referred to as “bara sushi”, but this layered sushi is distinguished by the fact that some may refer to it as a celebratory cake in honour of Girl’s Day.

What you need

. 3 to 4 cups of cooked white Rice Dried sushi rice vinegar mix “Sushi no Ko”, Tamanoi brand 1 cup of green beans 3 tablespoons of “sakura denbu” (seasoned and chopped almonds) 2 eggs (to make kinshi tamago, thin egg-omelet strips) salt, olive oil to taste 3 large frozen fried prawns 3 tablespoons ikura (salmon curry) child’s broccoli (or substitute with another green vegetable such as spinach or cucumber for added colour) Optional flavourings: decorative flower shaped carrot slices seasoned or plain boiled lotus root, thin slices (on sale in the refrigerator of Japanese grocery stores) cucumbers, thinly sliced into ribbons edamame boiled snow peas peeled salmon (pre-cooked and seasoned) sliced kamaboko (fish cake) imitation crab (rabbit kamaboko)

How to make it

Steam rice according to your rice dish instructions. Stovetop rice cooking instructions . While the rice is cooking, boil the green beans and cut the bias around the bite size pieces. Set aside. In a small bowl, crack the eggs and add the wheat salt. Heat olive oil in a medium saucepan and fry eggs in a thin layer to make kinshi tamago (thin omelette). Remove from the pan and let cool on a cutting board. Cut into thin strips and set aside. Boil small broccolini in boiling water. Cook the frozen prawns, remove the tails if desired and then cut in half vertically to form 6 shredded prawn pieces. Set aside. Mix the sushi rice vinegar powder with the cooked rice. You may or may not use all of the cooked rice, as it depends on how thick you make the rice layer, as well as the diameter of the cake pan. Be sure to use a diagonal cutting tip with the side of the rice cooker (pre-moistened with water) to mix with the cooked rice. This will help prevent the rice from breaking. Line a pan with a large plastic container. This will help you to remove the nozzle easily. If you are using a springform pan (with a removable bottom), there is no need to line the pan with plastic wrap, but instead make sure the pan is wet with water to avoid putting too much rice on the side . Add a layer of rice to the bottom of the pan. Top with pink sakura denbu chopped chard. Layer more rice on top, then garnish with sliced green beans . Layer with rice for the last layer. Finish with thinly sliced egg, baby broccolini, shrimp, ikura (salmon mari caviar) and any optional garnishes. Remove from the pan and serve immediately.

Additional options:

For more information on Hinamatsuri (Japanese Girl’s Day) and the food served to celebrate this special holiday, see “10 Best Dishes for Japanese Girl’s Day Celebrations” . Another article to read is Sakura Mochi, which is a traditional rice cake dessert or wagashi often enjoyed on this holiday.

Special equipment:

A 6-8 inch diameter silicone or metal cake pan