Ingredients (makes 4 rolls):
For Sushi Rice:
- Cooked Sushi rice (see here)
- 6 Tbsp. canned beets (about one 5 oz. can), minced, reserve liquid
- 2 Tbsp. liquid from the canned beets
- 5 thick asparagus
- 11 sheets nori (seaweed), about 7.5” x 8” size
- 12 canned whole baby corn (about one 15 oz. can)
For Dipping and Condiments (optional):
- Soy Sauce
- Gari (pickled ginger)
You will need a bamboo sushi mat (makisu) or parchment paper.
In a large bowl, mix warm sushi rice, minced beets and liquid from canned beets. Cover the bowl with plastic wrap and set aside.
Cut off the hard ends of asparagus and discard. Blanch for 3 minutes in salty water (not included in the ingredients list) and plunge into cold running water to chill. Slice asparagus lengthwise into 4 thin strips and set aside.
Cut seven nori sheets into three equal strips.
Make the filling. Place a nori strip on a bamboo mat. Wet a measuring spoon and place 4 tablespoons of sushi rice on nori sheet. Cover rice with plastic wrap and spread evenly using your fingertips, leaving about 1/4 space along the farther long edge.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Repeat and make 14 more identical thin rolls.
Assemble the flower roll. Take one whole nori sheet and place on top of a bamboo mat. Place one thin roll from step 5 at the front edge of the whole nori sheet, then place a strip of asparagus above the thin roll. Alternately, place four more thin rolls and four more asparagus strips. Place three baby corns lengthwise between the first and second thin rolls.
Roll up the bamboo mat, pressing forward to shape the sushi into a large cylinder. While rolling the sushi, check the sides to make sure the baby corns are positioned at the center of the roll. Press the bamboo mat firmly and remove from the roll.
Repeat steps 6 and 7, and make 3 more rolls. Cut the flower sushi rolls into bite-sized pieces (usually 8 pieces).
Serve with optional soy sauce, wasabi and gari. Enjoy!