Hina Matsuri Flower Sushi

Hina Matsuri Flower Sushi

  • Serves 1-2
Rated by 62 people
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Celebrate Hina Matsuri on 3rd March with these cute flower shaped sushi rolls. Made using all natural ingredients, with some plum vinegar, nori seaweed, and seasoned sushi rice, these sushi rolls are a feast for the eyes as well as the tastebuds. Enjoy these as part of a main meal, or add to a bento lunchbox.


• 300g white japanese sushi rice
• 125g white japanese sushi rice with plum seasoning
• nori seaweed
• carrot
• ham
• steamed spinach

How To Prepare

  1. Let’s start by making our sushi rice. If you’ve not cooked sushi rice before, follow our recipe. To make the pink sushi that will form our petals mix 125g of your rice with plum seasoning instead of sushi vinegar.

  2. Next up, cut your sheet of nori seaweed into 4 pieces across. You’ll need to cut a strip of equal width from another nori sheet to have enough so we can make 5 petals.

  3. With lightly damp hands, place one of your nori strips on the sushi mat, then carefully lay some ham on top. Spoon on 25g of the plum sushi rice down the middle, then roll up the nori over the sides and pinch the rice to make a petal shape. There will be a little gap down the narrower side of each petal where the nori doesn’t quite meet. Repeat with the other four nori strips to make five petals in total.

  4. Cut a strip of carrot the same length as your nori to go in the middle, try to make it as round as possible as this will form the centre of our flower. Next, holding the sushi mat in one hand carefully position you first petal in the middle, add another petal to the left and right, then place the carrot in the middle. Add the final 2 petals, making sure all the petals are turned with the narrowest part towards the centre.

  5. Unwrap the sushi mat and very carefully place spinach in gaps around the outside of the petals, these will form the leaves.

  6. Get a big piece of nori and place it on your sushi mat. Add 250g of sushi rice on top, leaving a 2cm gap at the top and bottom of the nori, and place your petal bundle in the middle width wise across the nori.

  7. Carefully, using the sushi mat, roll up the outer nori around the flower shape, until you get to the gaps with no rice. Add the final 50g of rice, gently pushing it down, then fold over the last pieces of nori. Push down on the nori using the sushi mat to seal it in place, then gently roll and shape the finished sushi roll to get it nice and round.

  8. Slice into pieces about a thumb’s width in thickness and serve.

Tips and Information

• Try wrapping your sushi rolling mat with cling film before you start rolling at this will not only make the mat easier to clean after using, but helps the sticky rice from getting stuck on the mat.