Make about 3 thin omelets in a tamagoyaki frying pan. Slice into four long, thin strips.
Slice the cucumber with a vegetable peeler. (This will be used to wrap around the sushi.) Slice about 2/3 of the cucumber this way, then roughly chop the rest into small pieces. (This will be used as a topping.)
Roughly chop the sushi toppings, as well as any leftovers in the fridge that you'll be using, into small pieces. I used fish sausage and ginger pork.
Shape the sushi rice into balls.
Wrap the egg, cucumber and nori seaweed around the pressed sushi. Secure the egg with the spaghetti strand.
Top the sushi from Step 5 with the toppings, and you're done. Top them with around 3 different ingredients each, but take care not to overlap them and hide the many colours.
If you curl thinly sliced cucumber and salmon sashimi, they'll become flowers!
Story Behind this Recipe
This is my family's recipe for celebratory occasions.
It looks delicious if you make it colourful. When you're able to splurge, topping them with salmon roe or flying fish roe makes them more extravagant! It's also cute if you top with sliced okra.