Cut the salmon into 12 rectangles, each 4 x 8 cm (1½ x 3 in) in size, and carefully roll them into small sausages. Place 3 salmon rolls on each plate together with a small pile of rice. Decorate with carrot matchsticks, alfalfa sprouts, and lastly, a day lily flower. Serve with a tiny bowl of soy sauce.
The fun of serving this deliciously light, tasty, and nutritionally well-balanced meal lies in using the ingredients to make an artistic effect on the plate. Watching Japanese chefs in sushi bars makes it look incredibly easy, but therein lies the skill. It is actually surprisingly difficult to achieve a simple, beautiful arrangement.
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