Plum Blossom Sushi Rolls

Plum Blossom Sushi Rolls

These are tuna flavored, blossom-shaped sushi rolls. Why not try these for Setsubun Festival or for Hina Matsuri (Girls' Day)?

Ingredients: 1 roll worth

Hot cooked white rice
1 rice cooker cup worth (180 ml)
☆ Plum vinegar
1 tablespoon
☆ Sugar
2 teaspoons
☆ Red food coloring
1/3 teaspoon
Nori seaweed sheets (the type for making sushi rolls)
2 sheets + 1/4 sheet
Canned tuna (80g)
1/3 can
1/2 tablespoon


1. Cut one sheet of nori into 5 even strips. Cut another into four even strips, and set aside one of those 1/4 sheet strips together with the first 5 strips. Prepare a small bowl of water for wetting your fingers. Set aside these items together with the ingredients marked with ☆. Drain the tuna very well, and mix with the mayonnaise.
2. Spread a layer of the cooked white rice evenly over the sheet of uncut nori, and mix the remaining rice with the ingredients marked with ☆.
3. Using a sushi rolling mat, fill the 5 nori strips with the pink rice, and roll to make 5 rolls. (Don't roll into completely closed tubes. Leave them open a little as shown.)
4. Spread the tuna mixture onto the 1/4-sheet strip of nori and roll it up tightly.
5. Set 2 of the rolls of pink rice in the center of the sheet of nori spread with white rice, and then set the tuna roll on top.
6. Place the remaining 3 pink rice rolls so that the tuna roll is in the center and the pink rice rolls form flower petals around it.
7. Wrap up the whole roll in the sushi rolling mat, pressing together firmly. Use a wet knife to cut the roll into slices, and you're done.
8. There will be a little bit of the pink sushi rice left over, so you can press that into a moistened cookie cutter and then push it out again to form cute shapes.

Story Behind this Recipe

I saw a TV program that showed flower-shaped sushi rolls, and I wanted to try making it myself. The ones on the TV program used kampyo (strips of reconstituted gourd) and vegetables for the center of the flowers, but I like tuna, so I made a tuna version.