Chirashi-sushi (Scattered sushi)
Japanese families with daughters celebrate March 3 by displaying hina dolls, cooking Chirashi-sushi. We also display momo (The flower of a peach) and Diamond-shaped rice cakes, sweets and white sake. We call it hina-matsuri, which is a festival for girls.
Ingredients (4 servings)：
	Sushi-rice: 360ml short-grain rice, 360ml water Seasoning for sushi rice: 50ml rice vinegar, 2 Tbsp. sugar, 1 Tsp salt Topping: 1 slice lightly salted salmon, 1 cucumber, 1 or 2 Tbsp white sesame seeds, 　　　　　　 Thin omelet (3 eggs, 1 Tbsp. sugar and 1 pinch of salt)
Directions：
	Cook the sushi rice according to quantity. (The amount of water used should be slightly less than that of regular rice). Combine well the seasonings for sushi rice. Place cooked rice in a large wooden sushi bowl (or a suitable large bowl) and spread it. Pour the seasoning for sushi rice over it and mix well by cutting across it in a fast slashing motion, at last cool it by fanning. Put 1 Tbsp of sake on a salmon and microwave for 3 minutes. Then peel skin and crumble it. Cut cucumber into thin strips. 　 Chop sesame seeds. Beat the 3 eggs mix in the sugar and salt, and make an unfolded omelets sheet. Cut into julienne strips. Mix in cucumber, salmon, sesame seeds with the vinegared rice. Serve in each shallow bowl garnished with thin strips of cooked egg. 　　　 ※Seasonal ingredients provide wonderful variations. 　　　For example; carrots, boiled shrimp, thinly sliced grilled eels, cooked mushrooms
Variations:
	Sushi in diamond-shaped decoration ＊Wash a used milk container well and remove the top and the bottom, then cut it into half. This becomes a mold for making Sushi. Pack rice into the mold and place the scrambled egg on the top, and then pull up the mold, pressing the rice and egg. ☆Photo: Doll's festival dish decoration CHIRASHIZUSHI (Scattered Sushi), Nanohana with Mustard-Miso Sauce, Clam Clear Soup (Ushio-jiru)
	Sushi folded with thin omelet Place sushi rice on unfolded and thin omelet, then wrap it up. Tied it with boiled trefoil leaves.
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