Flower shaped sushi roll

Ease:: Medium
Serves:: 2-3
Prep time:: 15 minutes
Cook time:: 30 minutes
Total time:: 45 minutes

Turn your maki sushi rolls into works of art with this flower shaped sushi roll recipe. Easy to make and so eye-catching on a plate or wooden tray.

Ingredients

300g sushi rice

50g tarako (cod roe)

rice paper (for wrapping)

1 cucumber

1 spring onion

100g tuna

100g salmon

Method

Mix rice and roe: Make 300g sushi rice and mix in 50g tarako but be careful not to damage the roe.

Prepare the rice paper: According to the instructions.

Cut the veg and fish: Cut 1 cucumber, 1 spring onion, 100g tuna, 100g salmon into long stick shapes.

Spread rice on the paper: On your sushi rolling mat, place the rice paper just like you would a piece of nori seaweed. If the rice paper is too long adjust the length. Spread the sushi rice evenly over the rice paper leaving about a 1cm gap on the far side.

Position the next ingredients on the rice: Place the cucumber, spring onions, tuna and salmon in a line on top of the rice one by one.

Roll the sushi: Start rolling, covering the filling in one go and continue to roll tightly. To make a triangle or a tear-drop shape, use a flat edged item like a cutting board and slightly press the roll on one side. Be careful not to press too much.

Cut and arrange: Cut the roll into 6 pieces and arrange them in a flower shape.