Decorative Floret Sushi Rolls

• 75 grams Sushi rice (white rice)
• 75 ml Sushi vinegar (for the petals)
• 1 Sausage (fish meat)
• 1 sheet Nori seaweed (sushi nori)
• 5 sheets Seaweed (for the petals) (Onigiri rice ball nori)
• 1 Sakura denbu (pink fish flakes) or furikake rice sprinkles to add color to the sushi rice for the petals. I added color by cooking the rice with a small amount of black rice.

1. To make the petals, roll the colored sushi rice into 5 narrow rolls (using the 75 g of sushi rice divided into 5 parts).
2. Make 5 narrow sushi rolls.
3. Surround the sausage with the 5 narrow sushi rolls to make a flower pattern.
4. Use a makisu (bamboo rolling sushi mat) to adjust the flower shape.
5. Spread white sushi rice on 1 sheet of sushi nori (To fit the length of the sausage, the sushi should be rolled along the longer side of the sheet of nori.
6. Leave 2 cm at the end of the nori, without adding more sushi rice).
7. Wrap the pink petal portions from Step 4 inside the white sushi rice roll.
8. To prevent the flower pattern from losing shape, wrap tightly and slice the rolls evenly (wipe knife off after each cut for a clean finish on the florets).
9. Bon Appetit!
10. For a Doll's Festival dinner celebration, I made these decorative floret sushi rolls and temari sushi rolls.

rice, vinegar, sausage, petals, denbu

Taken from cookpad.com/us/recipes/145049-decorative-floret-sushi-rolls (may not work)