Sushi Sunflower Rolls

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• 

  Step 1

  Combine 4 tablespoons of the sushi rice with the ground chicken and set aside.

• Step 2

  Combine ¹⁄³ cup (65 g) of the sushi rice with the minced omelette. Divide into six equal portions of 1 tablespoon each.

• Step 3

  Divide the remaining sushi rice into a ½-cup (100-g) portion and two 2½-tablespoon portions.

• 

  Step 4

  Spread the ground-chicken rice on a ½ half-sheet of nori and make a round roll.

• 

  Step 5

  Make the petals. Spread a 1-tablespoon portion of the omelette rice lengthwise across a ¹⁄³ half-sheet of nori and roll. Press the roll from the top to form an 
elliptical roll.

• 

  Step 6

  Repeat with remaining omelette rice and ¹⁄³ half-sheets to make 6 rolls.

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  Step 7

  Cut each roll in half lengthwise to make 12 long, thin petals.

• 

  Step 8

  ...

• 

  Step 9

  Place the chicken-rice roll from step 4 on the sushi mat; this will form the center of the flower. Adding one at a time, arrange the cut omelette roll “petals” from step 5 around the chicken-rice roll with their cut sides facing the center.

• 

  Step 10

  Keep rotating the flower inside the sushi mat as you add the petals.

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  Step 11

  Once all 12 petals are in place, enclose the flower in the sushi mat and compress tightly into a round roll.

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  Step 12

  Make the leaves. Slice one of the cucumbers lengthwise into 3 equal parts. Setting aside the center for another use, sandwich a ¾-inch (2-cm) strip of nori between the two outside pieces.

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  Step 13

  Wrap both pieces in ½ half-sheet of nori. Repeat with the second cucumber.

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  Step 14

  Make the flower stem. Spread the Kanpyo Simmered Gourd to a width of 1½ inches (4 cm). Place on the ²⁄³ half-sheet of nori and wrap.

• 

  Step 15

  Assemble the entire roll. Lay the extended nori sheet on the sushi mat with the short edges parallel to the slats. Evenly spread ½ cup (100 g) of the sushi rice on the nori, leaving a space of 1½ inches (4 cm) at the edges.

• 

  Step 16

  Place the flower from step 7 in the center of the rice.

• 

  Step 17

  Place the flower stem from step 9 on top of the flower.

• 

  Step 18

  Symmetrically place a cucumber “leaf” from step 8 on each side of the stalk.

• 

  Step 19

  Fill the space above the leaves with 2½ tablespoons of sushi rice per side.

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  Step 20

  Lift up the sushi mat and seal the nori, tightly wrapping the contents.

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  Step 21

  Remove the sushi mat and place the roll on a cutting board. Cover the roll with the sushi mat again and adjust the shape by pressing from above, then remove the mat. Use a very sharp knife dipped in vinegar water to slice the roll into 4 pieces, wiping the blade clean after each cut.

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