Sakura-shaped Sushi Rice Ball

Sakura-shaped Sushi Rice Ball

1. Ingredients are prepared and weighed; a pot of rice is cooked in a rice cooker, 150 grams of short round rice, 180 ml of water, the ratio of rice to water is about 1:1, the water can be a little more; when the rice is almost cooked, treat the purple Peel the potato and purple potato into slices, cut into strips and cut into small dices.

2. Add a small amount of water to the steamer, set the steaming rack, and place the flat plate with diced purple potatoes on the steaming rack. Bring to a boil and steam for 3-4 minutes.

3. For the steamed purple sweet potato, carefully take out the dish, press the purple sweet potato into mashed potato with a spoon while it is hot, cover it for later use.

4. Take 300 grams of cooked rice while it's hot, put it in a deep dish, add sushi vinegar, and mix evenly with a rice spoon.

5. Pour the mashed purple potato into the rice and mix evenly with a rice spoon.

6. The mixed purple potato sushi rice is covered with a lid to prevent it from drying out.

7. Cut a piece of plastic wrap, apply a thin layer of salad oil, place it on the electronic scale, and weigh 40 grams of sushi rice.

8. Wrap the plastic wrap with both hands, compact and round the rice ball.

9. The rice ball is adjusted into an oval shape, pressed into the pattern mold of the "wagashi" mold, and pressed and compacted with the belly of the finger.

10. Close the film of the wagashi mold and press the rice ball down with the belly of your fingers.

11. Knock it down a few times, remove the mold, unmold, put the sushi rice ball in the box and cover it, and continue the above 8-10 steps to complete the remaining sushi rice ball.

12. All the sushi rice balls are completed. Take a slice of original cheese and print a small round piece with an ordinary milk straw to make the flower core in the middle.

13. Use a knife to slash a thin strip and make a flower core decoration.

14. Combine, use the tip of a knife to gently place the small round piece in the middle of the sakura-shaped sushi rice ball, and place the remaining thin strips around.

Tips:

1. The rice of rice is short round rice.

2. The purple potato puree reacts after contact with sushi vinegar, and the color changes better. If there is no purple potato, you can use other ingredients or food coloring instead of coloring.

3. When the rice ball is pressed into the mold, it will be compacted as much as possible.

4. The sushi rice needs to be covered. When using a small part to make a cherry blossom shape, cover the remaining part to prevent it from drying out.

5. The prepared sushi rice balls should be sealed and refrigerated to be eaten as soon as possible; hold them directly when eating.

6. This sushi rice ball will have a lighter taste. You can wrap it with cheese slices or add some seasoning to eat together.

7. The mold used in the production is the cherry blossom-shaped wagashi mold from Suncity.