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Use Empress and Emperor (4 pieces):.
Prepare Sushi rice.
You need to prepare Boiled quail eggs.
Use sheets Egg crepe (about 14 cm diameter).
Prepare Egg crepe (for the kimono decorations).
Provide to 2 Imitation crab sticks.
Prepare Ham.
Use sheet Nori seaweed.
Prepare Boiled mitsuba.
Use Pink, yellow, and green rolled sushi (6 pieces):.
You need to prepare Sushi rice.
You need to prepare Sakura Denbu (mashed and seasoned pink fish).
You need to prepare sheets Egg crepe (10 cm diameter).
Provide Pickled mustard leaves.
You need to prepare Additions:.
Prepare 1 cm cuts of imitation crab sticks.
Prepare Chopped gari (sushi ginger).
Prepare Chopped mitsuba.
Prepare Avocado (1 cm chunks).
Use Decorations:.
You need to prepare Imitation crab sticks (shredded into strings).
Prepare Egg crepe (cut into strings).
Use Nori seaweed (cut into strings).
Use Ham.
Provide Chopped egg crepe.
You need Salmon roe.
You need pieces ・Pickled chrysanthemum radish.
Use Sashimi temari sushi (6 pieces):.
You need to prepare Sushi rice.
Provide Tuna sashimi (thin).
You need to prepare Squid sashimi.
Prepare Boiled sushi shrimp.

Emperor and empress: Cut the egg crepes and ham slices in half. Remove the red part of the crab sticks..
Cut the nori seaweed. For the emperor, cut two 5 x 20 cm pieces for the kimono and four 1 x 8 cm pieces for the hair. For the empress, cut two 1.5 cm square pieces and two 1.5 x 10 cm pieces for the hair..
<Emperor's face> Put the egg on a toothpick. Place one piece of the nori on the front and attach the other end to the back, then wrap the other piece around the head horizontally..
<Empress' face> Put the egg on a toothpick. Attach the 1.5 cm square piece of nori to the top of her head, then top with the long piece..
Divide the sushi rice into 4 equal pieces (about 70 g each), then shape them into barrels that are a bit smaller at the top. They should stand about 6 cm tall..
Wrap 2 of the balls with egg crepes, slightly overlapping in the front. Cover with the nori piece for the kimono. Tie with the mitsuba..
Use cutters to cut 6 shapes out of the egg crepe, then attach with a bit of wasabi or mayonnaise (amount separate from listed ingredients). Attach the emperor's head from Step 3..
Wrap the remaining rice balls in egg crepes, then layer the ham slices on top. Tie with the mitsuba..
Cut 8 shapes out with the red parts of the crab sticks from Step 1, then attach with wasabi or mayonnaise (separate from listed ingredients). Attach the empress' head from Step 4..
Tricolor temari sushi: Divide the sushi rice into 6 pieces (20 g each)..
<Pink version> Put 1 piece from Step 10 on top of some plastic wrap, then shape into a ball through the wrap. Make 2. Coat with the sakura denbu powder..
<Yellow version> Put the crab sticks inside of the sushi rice and shape into balls. Make 2..
Put the egg crepe on top of the plastic wrap, top with Step 12, and use the plastic wrap to shape into balls..
<Green version> Put 1 cm of crab sticks inside of the sushi rice and shape into balls. Make 2..
Put the pickled mustard leaves on top of the plastic wrap, top with Step 14, and shape into balls through the plastic wrap..
Garnish the ball sushi with the strips of ingredients to make them look like they're tied together. Cut flowers out of the ham and garnish the sushi balls with the ham..
Temari sushi with sashi slices: Mix together 30 g of the sushi rice with the chopped shiso and divide into 2 balls. Divide the remaining sushi rice into 4 pieces (15 g each)..
<Squid> Put the squid on top of plastic wrap, then top with the shiso-mixed rice ball. Shape into a ball through the wrap. Garnish with salmon roe..
<Tuna> Make a ball of sushi with the chopped gari inside. Place the tuna on top of plastic wrap and top with the sushi rice. Shape into a ball through the plastic wrap, then garnish with egg..
<Shrimp> Roll the avocado chunks into the remaining rice balls. Place the shrimp on top of the plastic wrap, then top with the sushi rice, and shape into a ball through the plastic wrap..
Arrange the sushi and the pickled chrysanthemum radish on plates and enjoy..

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