Sushi Sunflower Rolls
Extract from Sushi Art Cookbook • By Ken Kawasumi • Published by Tuttle Publishing
About
Sushi Art Cookbook
The stalk is formed by wrapping nori around a piece of Kanpyo Simmered Gourd. Multiple half-rolls of elliptical thin rolls are pressed together to make the flower petals. To achieve the
yellow of the petals, Japanese Omelette is mixed into the rice. This Kazari Roll is a fantastic way to use up omelette scraps from other rolls.
Tips Be sure the thin rolls for the flower petals are uniform in thickness. • Use one smooth motion to cut them lengthwise, and wait until the nori feels slightly moist to the touch. • Add the petals one at a time as you assemble the flower, opening the sushi mat a little as you rotate the roll. • When it’s all together, wrap the flower roll tightly so that it keeps its shape.
Rolls Featuring a “Branch” Made out of Kanpyo Simmered Gourd
Flowers, trees and other nature motifs are commonly used in Kazari Sushi Rolls. Using simmered gourd wrapped in nori works well for this, as it’s easy to adjust the thickness, and its malleability is great for branches and stems for flower and tree designs.
Tags
© 2024 Ken Kawasumi / Tuttle Publishing · Reproduced with permission.
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Hannah C. favorited Sushi Sunflower Rolls
20 Feb 19:22
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Luna D. favorited Sushi Sunflower Rolls
25 Apr 05:51
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Tuttle Publishing published her project Sushi Sunflower Rolls
19 Sep 09:00
You Will Need
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Step 1Combine 4 tablespoons of the sushi rice with the ground chicken and set aside.
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Step 2
Combine ¹⁄³ cup (65 g) of the sushi rice with the minced omelette. Divide into six equal portions of 1 tablespoon each.
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Step 3
Divide the remaining sushi rice into a ½-cup (100-g) portion and two 2½-tablespoon portions.
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Step 4Spread the ground-chicken rice on a ½ half-sheet of nori and make a round roll.
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Step 5Make the petals. Spread a 1-tablespoon portion of the omelette rice lengthwise across a ¹⁄³ half-sheet of nori and roll. Press the roll from the top to form an elliptical roll.
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Step 6Repeat with remaining omelette rice and ¹⁄³ half-sheets to make 6 rolls.
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Step 7Cut each roll in half lengthwise to make 12 long, thin petals.
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Step 8...
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Step 9Place the chicken-rice roll from step 4 on the sushi mat; this will form the center of the flower. Adding one at a time, arrange the cut omelette roll “petals” from step 5 around the chicken-rice roll with their cut sides facing the center.
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Step 10Keep rotating the flower inside the sushi mat as you add the petals.
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Step 11Once all 12 petals are in place, enclose the flower in the sushi mat and compress tightly into a round roll.
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Step 12Make the leaves. Slice one of the cucumbers lengthwise into 3 equal parts. Setting aside the center for another use, sandwich a ¾-inch (2-cm) strip of nori between the two outside pieces.
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Step 13Wrap both pieces in ½ half-sheet of nori. Repeat with the second cucumber.
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Step 14Make the flower stem. Spread the Kanpyo Simmered Gourd to a width of 1½ inches (4 cm). Place on the ²⁄³ half-sheet of nori and wrap.
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Step 15Assemble the entire roll. Lay the extended nori sheet on the sushi mat with the short edges parallel to the slats. Evenly spread ½ cup (100 g) of the sushi rice on the nori, leaving a space of 1½ inches (4 cm) at the edges.
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Step 16Place the flower from step 7 in the center of the rice.
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Step 17Place the flower stem from step 9 on top of the flower.
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Step 18Symmetrically place a cucumber “leaf” from step 8 on each side of the stalk.
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Step 19Fill the space above the leaves with 2½ tablespoons of sushi rice per side.
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Step 20Lift up the sushi mat and seal the nori, tightly wrapping the contents.
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Step 21Remove the sushi mat and place the roll on a cutting board. Cover the roll with the sushi mat again and adjust the shape by pressing from above, then remove the mat. Use a very sharp knife dipped in vinegar water to slice the roll into 4 pieces, wiping the blade clean after each cut.
