Miku Sakura Roll Recipe

Executive Sushi Chef Kazuhiro Hayashi’s  Sakura Roll recipe from Miku Restaurant.

Makes about 8 pieces of sushi

Ingredients

Sliced BigEye Tuna

Egg Omelette

Spinach

Small slices of Shiitake Mushrooms

Sakura Denbu (dried fish flakes)

Thinly sliced Japanese Flounder (for wrapping)

1/3 cup sushi rice

Get breaking National news

For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen.

Sign up for breaking National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

Garnishes

Sliced pieces of asparagus

Salted Sakura flower

Chopped Shiso leaf

Method

Sprinkle some Sakura Denbu on top of a long wide piece of plastic wrap (the plastic wrap will be on top of the bamboo sushi mat).

Lay the thinly sliced Japanese Flounder on the Sakura Denbu.

Place the rice on top and spread out over the Flounder.

Lay the omelette, sliced BigEye Tuna, Spinach, and Shiitake mushroom on the rice.

Roll the sushi up until it is completely joined.

With a sharp knife, slice the sushi into 8 pieces. The plastic wrap helps to keep the sushi in place.

Remove the plastic wrap and plate.

For garnish, arrange a sliced piece of asparagus on each, followed by the salted Sakura flower, and chopped Shiso leaf