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Hinamatsuri Sushi Rolls Recipe (Celebrate Japanese Girls' Day!)

Hinamatsuri (Japanese Girls' Day)

Celebrate Hinamatsuri with a delightful recipe that brings the joy of Japanese Girls' Day to your table. This easy and delicious dish is perfect for sharing with family and friends.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice rinsed
  • 2.5 cups water
  • 0.5 cup rice vinegar
  • 3 tbsp sugar
  • 1 tsp salt
For the Filling
  • 2 tbsp soy sauce
  • 1 cup cooked shrimp peeled and deveined
  • 1 cup assorted vegetables diced (e.g., carrots, peas, bamboo shoots)
  • 1 tbsp sesame oil
  • 4 sheets nori (seaweed) cut into strips
For Garnish
  • pickled ginger
  • shiso leaves

Equipment

  • Rice Cooker or Pot
  • Skillet
  • Large Bowl
  • Small Saucepan
  • Spatula

Method
 

  1. Step 1: Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch, ensuring fluffy rice. Drain well.
  2. Step 2: In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to your rice cooker instructions, or bring to a boil, reduce heat, cover, and simmer for 20 minutes. Once done, remove from heat and let it sit covered for an additional 10 minutes.
  3. Step 3: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until everything dissolves, then remove from heat and let it cool.
  4. Step 4: Transfer the cooked rice to a large bowl. Gradually pour the vinegar mixture over the rice, gently folding it in with a spatula until well combined. Allow the rice to cool to room temperature.
  5. Step 5: In a skillet, heat sesame oil over medium heat. Add your assorted vegetables and sauté until tender. Stir in the cooked shrimp and soy sauce, cooking until everything is heated through. Remove from heat.
  6. Step 6: To assemble, place a sheet of nori on a plate. Add a layer of sushi rice, followed by a portion of the shrimp and vegetable mixture. Roll the nori tightly and slice into bite-sized pieces.
  7. Step 7: Garnish with pickled ginger and fresh shiso leaves. Serve immediately and enjoy!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Enjoy fresh for the best taste and texture!