Flip Sakura Sushi
1.
The ingredients used to make this sushi: sushi curtain, seaweed, sushi knife, sushi vinegar, salad dressing, egg, cucumber, big root strips, ham, pork floss, wasabi, cherry powder, etc.
2.
Prepare cucumber, ham and eggs. Cut the ham and cucumber into strips; spread the eggs into thin yellow pancakes on both sides.
3.
Shred the egg pie, ham sausage strips, cucumber strips and large root strips on the plate (if the cucumber skin is old, peel it off).
4.
Pour out the cherry blossom powder and pork floss for later use.
5.
Mix the rice with a small amount of sushi vinegar.
6.
Spread a piece of plastic wrap on the sushi curtain, put seaweed, and spread the rice evenly. Leave a little space on one end of the seaweed.
7.
Change the position of the rice and seaweed, and turn the rice next to the plastic wrap.
8.
Then put some rice on both sides of the seaweed, not too thick. Put ham sausage, cucumber, and large root strips in the middle.
9.
Let's have some salad dressing, wasabi and pork floss.
10.
Fold the sushi curtain in half, squeeze the two ends of the sushi curtain together, but don't use force in the middle.
11.
Then let go of the sushi curtain and re-lay the plastic wrap.
12.
Sprinkle sakura powder on the rice.
13.
Use a knife to cut off the irregular ends, and then cut the sushi into symmetrical pieces.
Tips:
Sakura powder can also be sprinkled on the rice and seaweed before changing positions
