Celebration Sushi

Top your sushi with eggs and rose-shaped salmon for a tasty and colorful meal worth celebrating.


  • 1 milk carton (or diamond-shaped molds)
  • 1 1/2 cups seasoned sushi rice
  • 3 tablespoons tarako (salted cod roe)
  • 4 perilla leaves, minced
  • Kinshi tamago (thin egg omelette strips)
  • 2 slices smoked salmon, rolled into rose shapes
  • 3 snow peas, boiled and cut in half diagonally
  • Ikura (salmon roe)


  1. Divide sushi rice into three even portions.
  2. Mix tarako into one portion of rice and mix well.
  3. Mix the minced perilla leaves into another portion of rice.
  4. Cut out two molds out of a milk carton 6 centimeters in thickness. You should have two diamond-shaped molds.
  5. Put the molds onto a serving plate. Layer the rice inside the mold starting with the perilla rice, followed by the white rice and ending with the tarako rice.
  6. Take off the mold and decorate with kinshi tamago, smoked salmon roses, snow peas and ikura.