A look through a book like Hana Sushi really inspires me to do more difficult makizushi, but to find the appropriate ingredients which complement each other and to act as a palette is somewhat a daunting task. The amusing thing is that there is no pork in this lunch at all – the pink of the pig sushi is tinned salmon! As a book first published in Japan I’d rather not follow recipes strictly if there are more local sources of ingredients. Plus, If I did it would take longer to prepare the pink colouring which isn’t even achieved naturally (it uses a red/pink food dye.)
Top tier
Bottom tier
Top tier contents: runner bean kimpira, nori tamagoyaki on sorrel, edamame skewers with capers and runner beans, lumpia, crabsticks.
Bottom tier contents: pig makizushi.
Salmon Pig Sushi
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