Sakura Sushi
by Melancholy Potatoes
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Add a spoonful of sushi vinegar and stir evenly when the steamed rice is heated until it is warm. If there is no sushi vinegar, it is not necessary to add it.
2. Mix another bowl of rice with sushi vinegar, then add sakura powder and mix well
3. Ham sausage, cucumber, carrot, and large roots are all cut into strips of similar thickness. These ingredients can be changed according to your taste. I have wrapped a few and cut so many. If you wrap a roll, only one piece of each kind is enough. Up.
4. Prepare pork floss and salad dressing
5. Cut off a quarter of the large piece of seaweed for making sushi
6. Spread the rice with cherry powder evenly on the seaweed
7. Cover the rice with plastic wrap and flatten the rice
8. After pressing, the fresh-keeping film sticks to the rice, then turn it over, the fresh-keeping film is underneath, and the seaweed side is facing up.
9. Spread the white rice evenly and top with the chopped ingredients.
10. Squeeze some salad dressing and sprinkle some pork floss. These are to increase the taste. If you don't have it, you can leave it out. The taste will be slightly worse.
11. Drag the plastic wrap so that the seaweed is on the edge of the bamboo curtain, fold the bamboo curtain in half into a drop shape, and then press it firmly with both hands.
12. The cling film does not need to be removed, so that the sushi will not fall apart and it is better to cut it. Use a sharp knife to cut (if the knife is not sharp enough, rinse with water after each piece is cut), and then tear off the cling film. .
13. Cut and set
14. Another bowl of seaweed soup is a refreshing and comfortable breakfast
