Prepare the shredded omelet, cucumbers, simmered butterbur, clam tsukudani, and pickled ginger. Slice the cucumbers thinly, sprinkle with salt, and squeeze out excess moisture.

Cut the magnolia leaves to remove the tough stems.

Place the sushi rice and toppings on the leaf as shown. Here, store-bought pickled mackerel is used.

Fold both ends of the leaf over the filling.

Fold up the bottom of the leaf.

Fold down the top and tuck it underneath. If it doesn’t stay closed, secure with a toothpick. Adjust the amount of sushi rice based on the size of the leaf.

Let the wrapped sushi sit at room temperature for about half a day to let the aroma of the magnolia leaves infuse.

It’s ready to serve! Since this is meant to be a preserved food, do not use raw fish.