MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butterfly Roll Sushi
Categories: Japanese, Sushi
Yield: 1 Roll

22 Cm Miso-pickled wild gobo
Pickled shiba (small
- amount)
11 Cm Takuan (pickled daikon)
Shiso-cucumber pickles
- (small amount)
1 sl Omelette (1 cm thick)
11 Cm Cucumber
5 tb Oboro
310 g Sushi rice
Grilled nori

Cut pickled shiba into strips, takuan into thin slices, and cucumber
in half lengthwise. Cook omelette, and make red sushi rice by mixing
220 g sushi rice with oboro.

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

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. Spread 60 g
sushi rice on the 9 cm nori strip and top with takuan and
shiso-cucumber pickles. Roll both into tear-drop shapes.

Put together the pointed edges and top with 30 g red sushi rice. Cut
in half to make wings.

Roll omelette in half sheet of nori to make body.

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.

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

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

Recipe FROM:
<gopher://sdf.org/0/users/papa/recipe/P3061392-ButterflyRoll.txt>

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