Ingredients
75 grams Sushi rice (white rice)
1 Sausage (fish meat)
1 sheet Nori seaweed (sushi nori)
Method
Sources
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Recipe1M+
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Cypress wood tub — season sushi rice, absorbs excess moisture
Sushi technique — rice preparation, fish selection, knife skills
Roasted seaweed sheets for sushi, onigiri, garnish
Premium short-grain rice — sushi, onigiri, donburi
Mild rice vinegar — sushi rice, sunomono, pickled ginger
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cypress wood tub — season sushi rice, absorbs excess moisture
Sushi technique — rice preparation, fish selection, knife skills
Roasted seaweed sheets for sushi, onigiri, garnish
Premium short-grain rice — sushi, onigiri, donburi
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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to make the petals, roll the colored sushi rice into 5 narrow rolls (using the 75 g of sushi rice divided into 5 parts). make 5 narrow sushi rolls. surround the sausage with the 5 narrow sushi rolls to make a flower pattern. use a makisu (bamboo rolling sushi mat) to adjust the flower shape. spread white sushi rice on 1 sheet of sushi nori (to fit the length of the sausage, the sushi should be rolled along the longer side of the sheet of nori. leave 2 cm at the end of the nori, without adding more sushi rice). wrap the pink petal portions from step 4 inside the white sushi rice roll. to prevent the flower pattern from losing shape, wrap tightly and slice the rolls evenly (wipe knife off after each cut for a clean finish on the florets). bon appetit! for a doll's festival dinner celebration, i made these decorative floret sushi rolls and temari sushi rolls.