1. Green flying seaweed
2. Take 150 grams of rice and add 20 grams of cherry blossom powder
3. Stir well
4. Take a piece of seaweed
5. Fold one sheet in half, fold it in half again, cut into four sheets, take another sheet of seaweed and cut out the same, because 6 sheets are needed
6. Divide the pink rice into 5 portions, put on disposable gloves, and roll into strips in your hands to make 5 pieces
7. Put the seaweed smooth surface underneath, and put pink rice strips on it
8. Roll up and cut off the excess seaweed
9. Rolled into a cylindrical shape as shown in the picture, the far left is the rolled cod intestines, and the right is 5 pink rice sticks.
10. Put 3 pink rolls on the sushi curtain, then put the cod sausage in the middle and the other 2 on the top, as shown in the picture
11. If you are afraid of spreading, spread the remaining half of the seaweed under the five small rolls as shown in the picture.
12. Roll up with a sushi curtain
13. Take 150 grams of white rice and add sushi vinegar and stir well
14. Put a piece of seaweed on the sushi curtain and spread the rice mixed with sushi vinegar evenly
15. Put the prepared roll in the middle
16. Roll the sushi tightly and gently pinch it evenly back and forth, as shown in the figure
17. Roll up
18. Measuring surface
19. Dip a knife into water to cut
20. Sakura sushi is ready
Tips:When steaming rice, add some oil to steam the rice grains!
The rice is better when it is warm!
Sushi vinegar is added according to your own taste!
