An Entirely Edible Mother’s Day Sushi Bouquet From Yutaka

an entirely edible bouquet for kids to make for their mums this Mother’s Day

Here’s a lovely idea from Japanese food specialist yutaka an entirely edible bouquet for kids to make for their mums this Mother’s Day. It’s because it’s made from sushi cones – or temaki, to give them their official Japanese name.

You can choose to fill them with whatever you fancy – avocado, wasabi, red pepper and even smoked salmon (although think twice about presenting someone with a fish-smelling bouquet). The decoration features spiralized veggies, flowers pressed from tofu, carrots or whatever you have to hand (courtesy of food cutters) and a range of lettuce leaves to provide the foliage.

For a small posy, you should make three cones or, for maximum effect, create a minimum of nine. They need to be made on the day, as the fillings make the nori seaweed cones a little flimsy if they’re left too long.

Not only is it something homemade, the sushi bouquet is something everyone can enjoying eating. Who says you can’t have your cake and eat it?

ENDS

For further information, contact sara@madasamarchhare.com or 01684 893347

Samples of the ingredients are available on a first-come, first-serve basis.

Yutaka Mother’s Day Bouquet
Ingredients
500g Yutaka Sushi Rice
6 tbs Yutaka Rice Vinegar
4 tbs sugar
2 tsp salt
7 – 9 Yutaka Nori sheets
Cocktail sticks for the flowers
1 large carrot
1 large beetroot
1 large courgette
Rosso or Salad Bowl lettuce leaves
Yutaka Tofu

Fillings

Choose your favourite sushi fillings e.g. avocado, cucumber, smoked salmon, crab sticks as well as a dab of Yutaka Wasabi

Method

Rinse 500g sushi rice in a bowl of water, drain and repeat at least 4 times then drain rice with a sieve. Put 660 ml water and the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.

Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.


Spiralise ½ carrot and thinly slice the other half – using flower cookie cutters, cut out shapes in various sizes and repeat same with the beetroot and the courgette. Using
Yutaka Tofu, slice off about 3 thin pieces and repeat flower cutter process.

To make up the bouquet

Roll a nori sheet into the shape of a cone and fill with the sushi rice. Make a well in the centre with your finger and add your fillings, then cover over with rice so they are hidden.

Top with one of the spiralized vegetables and place a flower of your choice on top (secured with a cocktail stick). Repeat process with a new cone and with another vegetable until you have three cones featuring spiralized veggies.

With the remaining nori sheets, make additional cones, add rice plus fillings and tuck in a small lettuce leaf or three depending on their size and top with 3 flowers (again secured with a cocktail stick).

The bouquet can then be wrapped in tissue paper and cellophane and tied up with ribbon.