4 teaspoons vegetable oil, divided
1/2 teaspoon ground cloves
1 teaspoon dried minced onion
1 small fresh ginger root, finely chopped
4 Japanese sushi rolls, sliced
Spread flour mixture evenly over sushi rolls. Trim edges of rolls. Place on medium grease cutting board. Roll sushi rolls to half of their thickness.
Heat 2 teaspoons oil in small skillet or Dutch oven over medium-low heat. Add vegetable oil. Stir, but not pour over sushi rolls. Remove rolls from skillet; place on cookie sheet. Place rolls on strip of aluminum foil to prevent burning. Line bottom and sides of cookie sheet with sushi rolls. Refrigerate until set, 20 minutes. Flip and place on top of cookie sheet to cool completely.