Chrysanthemum sashimi roll
How to make it
1
Prepare six slices of sea bream, each slice of about 10g. Soak it in ponzu and put it in pickled form.
2
Arrange [1] on a cutting board and place the edible chrysanthemums, boiled and squeezed into equal parts.
3
Roll the edible chrysanthemums into a core to shape them.
4
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- sea bream
- Approximately 60g
-
- Ponzu
- 1 tablespoon
-
- Used boiled edible chrysanthemum
- 15g
-
- Used boiled chrysanthemum for edible purposes
- 15g
