Sakura Sushi

When the steamed rice is warm, add a spoonful of sushi vinegar and stir evenly. If you don’t have sushi vinegar, you don’t need to add it.

Mix the sushi vinegar in another bowl of rice, then add the sakura powder and mix well

Ham sausage, cucumbers, carrots, and large roots are all cut into strips of similar thickness. You can change these ingredients according to your own taste. I made several rolls before cutting so many. If I make a roll, only one stick of each is enough.

Prepare meat floss and salad dressing

Cut off a quarter of the large piece of seaweed used to wrap sushi

Spread the rice with sakura powder evenly on the seaweed

Cover with plastic wrap and press the rice flat

After pressing, the plastic wrap sticks to the rice, then turn it over, with the plastic wrap on the bottom and the seaweed side up.

Spread the white rice evenly and place the chopped ingredients on top.

Squeeze some salad dressing and sprinkle some meat floss. These are all to increase the taste. You don't have to add it if you don't have it, the taste will be slightly worse.

Drag the plastic wrap to bring the seaweed to the lower edge of the bamboo curtain, fold the bamboo curtain in half into a drop shape, and then press it firmly with both hands.

There is no need to remove the plastic wrap, so that the sushi will not fall apart when cut and it will be easier to cut. Use a sharp knife to cut (if the knife is not sharp enough, rinse each piece with water), and then tear off the plastic wrap after cutting.

Cut and plate

Add a bowl of seaweed soup and it will be a refreshing and comfortable breakfast

Overview

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Ingredients

Steps