Hana Sakari

Hana Sakari

Created by Yosuke Furukawa head chef Miyako Restaurant Southgate



40 Minutes



For 4 people

  • 7 Sashimi slices
  • 1 cup(s) Cooked sushi rice
  • 400 grams Green leaf salad
  • 4 Sugar marinated Sakura flowers
  • 4 Asparagus spears
  • 2 Sheets of rice paper
  • 4 teaspoon(s) Flowerdale Farm Persian Gold flower petals
  • 4 Flowerdale Farm Green Empress leaves
  • 1 teaspoon(s) Tobiko frying fish roe
  • 1 teaspoon(s) Wasabi powder
  • 0.5 Red onion
  • 50 mL Vegetable oil
  • 15 mL Lemon juice
  • 1 pinch(es) Salt

Adjust Quantity


  1. For the Asparagus: Bring a pot of water to the boil. Peel skin off the bottom of the asparagus. Cook asparagus for 1 to 1.5 minutes. Cool pieces in water immediately. Soak half a sheet of rice paper in water for 5 seconds. Place Flowerdale Farm Persian Gold flower petals at the end of the rice paper. Lay an asparagus spear on top. Roll up and cut into 4-5 pieces.
  2. For the Sushi: Place a piece of cling wrap on the bench. Place a pinch of sushi rice, a sakura flower, a piece of sashimi and a dash of sushi vinegar on the cling wrap. Pick up all 4 corners of the cling wrap and twist them together. Turn upside down and gently remove the cling wrap.
  3. For the Wasabi Dust: Put a pinch of wasabi powder in a bowl. Add dashes of water until desired moisture is acheived
  4. For the Dressing: Grate half a red onion into a bowl. Add 50ml vegetable oil, 15ml lemon juice and a pinch of salt. Combine well.
  5. To Serve: Place green salad in centre of plate. Stand asparagus on top. Place sushi and additional sashimi slices around the centre. Pour over dressing. Garnish with Green Empress leaf, Persian Gold petals, fish roe and wasabi dust.