Chrysanthemums are a favorite autumn motif in Japanese culinary aesthetics and these bite-size vegetarian sushi are shaped to resemble the fall flower. They make a stunning first course when served on red lacquered plates—or combine them with Camellia sushi on a dark, unpatterned tray or platter.
Toss the pink pickled ginger into the seasoned rice and mix gently, but thoroughly.
In a clean, dry skillet, roast the sesame seeds over medium-high heat for about 30 seconds until they begin to color slightly or a few pop. Shake the pan to keep the seeds in motion. Sprinkle the roasted seeds over the rice and gently fold them in.
With damp hands, divide the rice into twenty-five portions. Using hands moistened in cold water or a cloth dampened with water and then well wrung out, mold each portion into a sphere. Flatten slightly.
Cut the thin omelets into very fine julienne strips, about
Shiso leaves tend to wilt after about an hour of sitting out on a tray, so just before serving, rinse the leaves and shake free of excess water. Trim away the bottom stem of each shiso leaf. Lay the leaves about
© 1985 Elizabeth Andoh. All rights reserved.