Chrysanthemum sushi rolls

Heat a frying pan with olive oil and fry the beef. Add [A] and once everything is well combined, remove the beef and simmer the sauce. Once it becomes a sauce, add the beef back in and mix well, then remove from the heat

Spread roasted seaweed on a rolling mat and spread about half of the sushi rice on top of the seaweed. The key is to leave about 2cm at the top and 1cm at the bottom for the rice to stick on

Parboil the edible chrysanthemums (red) and squeeze out the excess water. Spread them evenly over the sushi rice. Place the beef (1) in the center and roll it up from the front. This will be the core

Spread one and a half sheets of roasted seaweed on a rolling mat. Using rice grains as glue, press the edges together to make one and a half large sheets of seaweed

Spread the remaining sushi rice on top of the nori seaweed, leaving about 5cm at the top and 2cm at the bottom for the rice to be added

Spread the parboiled and squeezed edible chrysanthemums (yellow) on top of the sushi rice. Place [3] on top and roll it up starting from the front

Wipe the knife with a wet cloth and cut into pieces about 2cm wide. Arrange on a plate and garnish with sweet and sour ginger (gari) to taste