I was playing with my food, trying to think of something for Kodomo no Hi, or Children’s Day, and came up with this little guy! Koinobori, or carp, are traditionally part of the decorations for this holiday, which inspired this dish. This took 10 minutes to make, even with a toddler running around! The fish is actually made up of 7 little rice balls, the perfect size for little hands.
For a more elegant presentation, top the little rice balls with cucumber, avocado and ikura (salmon roe) for quick and easy bite-size appetizers.
Children’s Day Sushi
- 2 servings of cooked rice
- 1 teaspoon seasoned sushi vinegar
- 1/4 cucumber, thinly sliced with a mandolin
- 1/4 package pink kamaboko fish cake
- 1/2 avocado, thinly sliced.
Mix the vinegar and the rice. Divide the rice into 7 equal parts. Line a mini cupcake pan with plastic wrap and place the rice in the plastic wrap, pressing firmly into the pan using the plastic wrap. This can also be done without a pan by shaping the rice in the plastic wrap with your hands.
Wet your hands and shape one of the balls into a triangle for the head. Line up four of the balls to make the body next to the head. With wet hands, shape the last 2 balls into ovals for the tail.
Place 1 cucumber slice on the head, and using scissors, cut a small circle from the white part of the kamaboko for the eyes, and a smaller circle of seaweed for the pupils. Use the scissors to cut a thin strip for the mouth and place on the cucumber.
Place the thinly sliced avocado on the four rice balls for the body and top with the cucumber slices, overlapping them to look like scales. Thinly slice the kamaboko and cut the slices in half. Place the kamaboko on the two rice balls for the tail, overlapping them to look like scales.