Flower Sushi

Name: Flower Sushi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 bowls Rice; 4 slices Seaweed; A few drops Sushi vinegar; A pinch salt; 2 Sausage; A Cucumber; 2 Amaranth

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

I don’t know if it’s because of the hot weather. My son doesn’t have a good appetite during this time. He has time on the weekend and thinks of ways to cook something he likes. I just hope he can eat more.
This flower sushi roll really didn’t disappoint me. I made two of them. Two large bowls of rice. After taking a photo, the remaining two in the kitchen disappeared. My son wiped his mouth and ran over happily and said, too. It's delicious, mom, hurry up and take pictures. I'll cover all of these.
For this flower sushi, I use natural materials-amaranth juice to dye it, and sausages to make the flower center. It has a beautiful shape and can easily attract the attention of children.
As long as the child loves to eat, how much time it takes is worth it.

Ingredients

2 bowls Rice
4 slices Seaweed
A few drops Sushi Vinegar
A pinch Salt
2 Sausage
A Cucumber
2 Amaranth

Flower Sushi

1. All the ingredients are ready

2. Sausages in the baking tray

3. Put it in the oven, bake at 220 degrees for 20 minutes, take it out and let it cool for later use

4. Wash the amaranth, put it in boiling water, blanch it, and take the juice for later use

5. Divide the freshly cooked rice into two portions, add amaranth juice, sushi vinegar, and a little salt to the extra portion, mix well, and add the white rice to the sushi vinegar and mix well.

6. Cut the seaweed slices flat from the middle, and divide one of the slices into thirds

7. Red rice noodles are divided into 15 g portions

8. .Put it into a fresh-keeping bag and rub it with your hands into a cylindrical shape as long as seaweed, and rub it several times to make the rice firmer.

9. Place the kneaded rice strip on one end of the seaweed sheet and roll it up

10. Gently rub back and forth a few times to make the rice and seaweed better adhere to each other

11. Make all five

12. Cut cucumber into thick strips (try to choose the one with the skin)

13. Put the Gojo rice ball on the sushi curtain and the sausage on top of the rice ball

14. Hold the sushi curtain with your hands, gently pinch the sushi, and place a cucumber strip in the gap between the two sushi

15. Gently turn, put cucumber strips in the middle of every two gaps

16. Check from the side whether the position of the cucumber strips is in place, adjust it slightly

17. Open the sushi curtain a seam, place a piece of rectangular seaweed under the sushi bar, turn the curtain gently to wrap the sushi into petals

18. Place white rice evenly on the other half of the seaweed,

19. Place the sushi made in step 17 on top and roll it up

20. Tighten the curtain, roll back and forth a few times, and set the shape

21. .Sushi rolls are ready

22. Cut it with a sharp knife and then slice it. Rinse each slice with the knife, wipe off the water, and then cut another one, so that each slice is beautiful and you will have an appetite when you look at it.

Tips:
1. When the amaranth is blanched, put a little less water, and the blanched juice will be darker and more beautiful.
2. The seventeenth step is the key. The sushi curtain should be slowly turned, rolled up slightly, and wrapped around the sushi while placing it.
3. Use a little force when wrapping the sushi, the rice will wrap tightly, and it won’t fall apart when you cut it.