Chrysanthemum sashimi roll
This gorgeous dish is made with fillets of sea bream wrapped in edible chrysanthemums. You can use other fish instead, but a lighter-flavored one works best
How to make it
1
Prepare six fillets of sea bream, each weighing about 10g. Soak them in ponzu sauce until marinated
2
Arrange [1] on a cutting board and place the parboiled and squeezed edible chrysanthemums on top, dividing them evenly
3
Roll the edible chrysanthemum into the core and shape it
4
Serve in a bowl and you're done
Ingredientsfor 2 people
-
- sea bream
- Approximately 60g
-
- Ponzu
- 1 tablespoon
-
- Boiled edible chrysanthemums were used (yellow)
- 15g
-
- Boiled edible chrysanthemums were used (red color)
- 15g
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