• 4 pieces tuna
  • 3 pieces avocado
  • 4 pieces, sweet shrimp
  • 4 pieces salmon
  • 4 pieces squid
  • 1 shiso leaf
  • 2 cups vinegared sushi rice
  • 40g salmon flakes
  • 40g Kinshi-Tamago (shredded egg crepes), chopped
  • Radish sprouts, as needed
  • Kinshi-Tamago (shredded egg crepes), as needed
  • Shiso flowers, as needed
  • Salmon roe, as needed
  • Dill, as needed
  • Mayonnaise, as needed


  1. Mince the Kinshi-Tamago egg strips.
  2. Mix the dill and mayonnaise to make herb mayonnaise.
  3. Place the aluminum foil over the takoyaki pan and press it down into the mold using a hard-boiled egg (wash well before use).
  4. Fill the molds with your favorite choice of sushi.
  5. In a bowl, combine vinegared sushi rice, salmon flakes and minced Kinshi-Tamago (shredded egg crepes).
  6. Fill each mold with the rice mixture from step 3.
  7. Let it sit for about 5 minutes, place a plate on top of the Takoyaki pan and flip it over to remove the aluminum foil.
  8. Complete the dish with toppings