Chrysanthemum sashimi roll

Prepare six slices of sea bream, each slice of about 10g. Soak it in ponzu and put it in pickled form.

Arrange [1] on a cutting board and place the edible chrysanthemums, boiled and squeezed into equal parts.

Roll the edible chrysanthemums into a core to shape them.

Serve in a bowl and it's finished.

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- sea bream
- Approximately 60g
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- Ponzu
- 1 tablespoon
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- Used boiled edible chrysanthemum
- 15g
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- Used boiled chrysanthemum for edible purposes
- 15g