Tonight we made a sushi dinner, and for the first time included kid-specific items. I used sweetened egg, tamago, sheet cut and pressed with rice in cookie cutters. We made stars and sushi boys. They love the California rolls, shrimp pieces, and vegetable-tamago rolls as much, but it was still fun to make.
My rice recipe and the idea for the shaped pieces came to me from Barber and Takemura’s Sushi, Taste and Technique. It turned out a double recipe of rice was not enough, so you can see at the back pinwheels. Probably we should call them tortilla maki.