Chrysanthemum sushi rolls

Heat a frying pan with olive oil and grill the beef. Add [A] and once the whole thing is blended, remove only the beef and simmer the soup. Once the sauce is in, place the beef back on, and remove from the heat.

Spread the grilled seaweed on top of the rolls, and spread about half of the vinegared rice on the seaweed. The key is to leave about 2cm above and 1cm below to make it easy to apply.

Spread the edible chrysanthemum (red) that has been boiled and squeezed down evenly over the vinegared rice. Place the beef from [1] on the center part and roll it from the front. This will be the core part.

Spread one slice of roasted seaweed and half of the roasted seaweed on top of the rolls. Use rice grains as a glue and attach the edges to each other so that they form a large piece of nori.

Spread the remaining vinegared rice over the seaweed and open the top 5cm and bottom 2cm to cover. It's a good idea to adjust the thickness of the shuris so that it's a little deeper than the mountains.

Spread the edible chrysanthemum (yellow), which has been boiled and squeezed down onto the vinegared rice. Place [3] on top of it and wrap it from the front.

Wipe the knife with a wet cloth and cut it into about 2cm wide. Serve in a bowl and serve with sweet and sour ginger (grilled) if you like.