Butterfly Roll Sushi

Ingredients (for one roll):
22 cm miso-pickled wild gobo
small amount pickled shiba
11 cm takuan (pickled daikon)
small amount shiso-cucumber pickles
1 slice omelette (1 cm thick)
11 cm cucumber
5 T oboro (page 25)
310 g sushi rice (page 6)
grilled nori

Ingredient preparation:
Cut pickled shiba into strips, takuan into thin slices, and cucumber in half lengthwise. Cook omelette as on page 43, and make red sushi rice by mixing 220 g sushi rice with oboro.

1-1. Cut a whole nori sheet lengthwise into a 6 cm strip and a 9 cm strip.

1-2. Spread 30 g sushi rice on the 6 cm nori strip, leaving 1 cm on top and bottom. Place wild gobo and pickled shiba in the center (photograph 1). Spread 60 g sushi rice on the 9 cm nori strip and top with takuan and shiso-cucumber pickles (photograph 2). Roll both into tear-drop shapes.

1-3. Put together the pointed edges and top with 30 g red sushi rice (photograph 3). Cut in half to make wings.

2. Roll omelette in half sheet of nori to make body.

3. Connect a whole sheet and a half sheet of nori the long way with sushi rice. Spread with 120 g red sushi rice, leaving 3 cm on one end. Make a mountain in the center with 10 g red sushi rice, place cucumber on both sides, and put 10 g red sushi rice to the outside of each cucumber.

4. Put the body between the wings, and place the assembly on top of the result of 3. with the larger wings downward.

5. Hold the rolling net in your hands and round it, and top with 40 g red sushi rice. First fill between the wings (photograph 1), then cover the wings (photograph 2), and shape into a round form with the rolling net.