Executive Sushi Chef Kazuhiro Hayashi of Minami shows us how to make a Sakura roll
Minami Sakura Roll
Ingredients
Snow Crab with Japanese Mayo
Two stems of asparagus
1 bundle of spinach
Kanpachi Sashimi, thinly sliced
Sakura Salt
Sakura Denbu (dried Japanese white fish)
One Cup Sushi Rice
Sheet of Nori
Sakura blossoms
Raspberry puree
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Method
Put rice evenly on nori.
Flip over and evenly place the snow crab filling on first, the spinach, and then the asparagus.
Roll to the end to give you a nice and flush look.
Place the sliced Kanpachi sashimi on top.
Cut into eight even pieces. Garnish with the raspberry sauce and Sakura blossom.
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