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Turn your sushi into a work of art with this recipe for a flower-shaped sushi roll. To make this sushi roll as pretty as a picture, two steps in particular need to be followed. The first is that tarako (cod roe) must be mixed into the rice to give it a mottled white-and-orange effect. The second is that care must be taken when rolling to make an even triangle or tear drop shape. It might take a little practice, but the result is spectacular.
sushi rice tarako (cod roe) rice paper (for wrapping) cucumber spring onions tuna salmon
Make sushi rice and mix in tarako but be careful not to damage the roe.
Prepare the rice paper according to the instructions.
Cut the ingredients into long stick shapes.
On your sushi rolling mat, place the rice paper just like you would a piece of nori seaweed. If the rice paper is too long adjust the length. Spread the sushi rice evenly over the rice paper leaving about a 1cm gap on the far side.
Place the cucumber, spring onions, tuna and salmon in a line on top of the rice one by one.
Start rolling, covering the filling in one go and continue to roll tightly. To make a triangle or a tear-drop shape, use a flat edged item like a cutting board and slightly press the roll on one side. Be careful not to press too much.
Cut the roll into 6 pieces and arrange them in a flower shape.