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Flower Maki Rolls

Flower Maki Rolls

You can make a variety of flowers by simply changing the ingredients that you place inside.

Ingredients: 1/2 a full maki roll

Sushi rice (cooked and prepped)
100 g + 120 g
Toasted nori seaweed
2 whole sheets
The fillings I used this time around:
Fish sausages
1
Salmon flakes (store-bought)
15 g
White sesame seeds
1/2 tablespoon

Steps

1. First, let's start out by portioning out the nori. Take one full sheet, then cut it in half. Take one half and slice into fourths (in narrow strips, as shown here).
2. Take a second full sheet of nori and cut into six even portions, with a cut straight down the middle, followed by two cuts every third of the way down.
3. Now we'll be preparing the petals. You'll be using five of the six sheets that you cut in the previous step. Place about 100 grams of sushi rice (mixed with salmon flakes) onto each nori sheet, leaving a tiny bit at the top uncovered. Roll it up, starting from the bottom so you can use the spare nori as an adhesive to keep the roll together. You'll be making five of these.
4. Next we'll be moving on to the other parts of the flower.
5. Next, you'll be combining everything together. Prepare another half-sheet of nori with a thin layer of sushi rice (about 120 g). Place the roll of petals near the the bottom of this final layer of rice.
6. You're all done! It should like this from the side.
7. If you want to make sure your maki rolls are portioned out nicely with even slices, try securing it with saran wrap before cutting.
8. Use a square pan (if available) and make a thin Japanese-style omelette. Slice it in half, lengthwise.
9. Fold the omelette in half and slice through the fold, leaving about 1 cm at the bottom untouched. The slices should be about 5 mm (or a little bit more than a 1/3 of an inch) apart.
10. Roll it up into a flower, and secure with a strip of leftover nori seaweed. You can place them next them next to the rolls to complete the look, as shown above.
11. Here's my recipe for sushi vinegar. https://washoku.guide/recipe/1425619
12. Here are the fish sausage sticks I used this time around. The kind with cheese also works really well in these too. Try to go for the thinner ones, since they'll look better inside the roll.

Story Behind this Recipe

I used to make these when our kids were still young. They used to love them!