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No.055 Chirashi Sushi Cake [Hinamatsuri with crickets]

Cooking time: 30 minutes

“Grillus Kitchen” that delivers recipes using Grilus cricket ingredients
This time, we will introduce the Hinamatsuri "Chirashi Sushi Cake" to celebrate with crickets!

Hinamatsuri, which is popular as an event to celebrate the healthy growth and health of girls, has a custom of eating celebratory dishes using seasonal ingredients that make you feel the arrival of spring.

Among them, chirashizushi looks gorgeous and is said to have come to be eaten because it is made with plenty of auspicious food from the mountains and sea.

This time, I will introduce a cake-style recipe that uses vinegared rice for chirashi sushi and kinshi tamago with grilus powder.
With the motif of hishimochi, the vinegared rice has three layers of pink, white, and green.


  • (15 cm diameter)
  • grilous powder
    1 tablespoon
  • Vinegared rice
  • Sakura starch
    moderate amount
  • Frozen green soybeans (remove from pods, peel and mash)
    moderate amount
  • Kinshi Tamago
    moderate amount
  • grilous powder
    1/2 teaspoon
  • egg
  • oil
    moderate amount
  • steamed shrimp
    5 tails
  • Rape blossoms
    moderate amount
  • ikura
    moderate amount

How to make

  • Crack the egg into the bowl where you will make the kinshi-tamago, add the grilus powder and mix, make a thin omelet in a frying pan, and cut it into strips.
  • Divide the vinegared rice into thirds and set aside in a bowl.
    Add 1/2 teaspoon of sakura starch and grilas powder to one of them and mix.
  • Add 1/2 teaspoon of green soybeans and grilus powder to one of the vinegared rice that has been divided into thirds and mix.
  • Line the inside of the cake mold with plastic wrap and add vinegared rice containing sakura starch.
  • Flatten the surface to a thickness of about 1.5 cm.
  • Place vinegared rice with nothing added on top of it and make it about 1.5 cm thick.
  • Finally, add the vinegared rice with green soybeans, smooth the surface, and lightly press down.
  • Transfer the piled vinegared rice to a plate, and arrange Kinshi tamago, steamed shrimp, rape blossoms, and salmon roe in that order.

So crickets!

"Grilas Powder" is made by powdering domestic Futahoshi crickets with a unique manufacturing method so that it is easy to use.
The amount of protein per 100g is about 73.6g.
You can easily ingest protein by adding it to your daily cooking.

You can add the flavor and umami of dried sardines and dried shrimp to the slightly sweet ingredients such as sakura starch and edamame used in the vinegared rice.

Grilous powder tends to clump, so sift it little by little with a tea strainer and mix evenly.

Why Cricket?

The protein crisis that will occur in the future and the food loss problem that is currently occurring mainly in developed countries. In order to solve both of these problems, Grilas grows edible crickets using food waste as food.

If you want to know more about Grylas's initiatives, please click here.