Using a non-stick frying pan over a medium heat, pour in enough batter for a thin egg crepe about 20cm in diameter. Cook for 1-2 minutes on each side and remove from heat. Repeat this step until all of the egg mixture has been used up (you should end up with approximately 15 crepes). Set aside to cool.
Slice spring onions in half lengthways, so you end up with two thin strips. Blanche strips in boiling water until soft (approximately 1 minute), then dunk in cold water straight away to stop the cooking process.
Once all ingredients are cooled, it is time to assemble. Lay one egg crepe on a flat surface and place a bite-size ball of the chirashi sushi rice mixture in the centre. Bring the sides of the egg crepe up so they form a bunch on top of the rice. Tie together with a strip of green onion and cut away any excess. Then serve and enjoy.
• If you are up to something a little more challenging, why not try alternative rice mixtures?
• If you enjoy food decorating, try adding garnishes such as shelled boiled prawns or salmon or cod roe.
• Chakin sushi is traditionally a Hinamatsuri recipe, but we don’t see any reason why you could not enjoy it any time of year.