Sakura Sushi
Ingredients
- Rice 150g
- Dragon fruit powder A small spoonful
- Sushi vinegar A small spoonful
- ham sausage One piece
- Big radish roots Three roots
- Pork floss 3 grams
- Cucumber One
- Salad dressing Appropriate amount
Steps
1. Add appropriate amount of water to the pot and cook the rice (I use Northeastern rice because it has better stickiness).
2. During the cooking time, prepare the ingredients. Cut the ham sausage, radish root, and cucumber into thin strips.
3. Let the cooked rice dry for a while, add a spoonful of sushi vinegar and mix well.
4. Divide the mixed rice into two parts, add an appropriate amount of dragon fruit powder or cherry blossom powder to one part and mix well.
5. Will open the seaCut off 1/4 of the moss.
6. Spread pink rice evenly.
7. Cover with plastic wrap and roll it flat with a rolling pin.
8. Turn over so that the plastic wrap is on the bottom and the seaweed is on top.
9. Spread white rice evenly.
10. Spread the ingredients, sprinkle some pork floss, and squeeze an appropriate amount of salad dressing.
11. Drag the plastic wrap to the edge of the bamboo curtain, then fold it in half into a drop shape, and press it firmly with both hands.
12. When cutting sushi, do not take off the plastic wrap, so that the cut sushi will be neat and not easy to fall apart. Use a sharp knife to cut it.
13. Take off the plastic wrap when placing the plate, and the beautiful cherry blossom sushi is ready.
14. Delicious breakfast...
