Ingredients: sushi seaweed, cucumber, ham sausage, carrot, radish strips, cherry blossom powder, sushi vinegar, rice.

Practice: rub off the thorns outside the cucumber, clean it with clear water, and cut the cucumber into long strips with a knife, preferably as long as the ham sausage. Cut the ham sausage into long strips and set aside.

After cooking the rice, cool it slightly until it is not hot, add a tablespoon of sushi vinegar and mix well. (Sushi vinegar is available for sale, or you can make it yourself. Add 20g of sugar and a little salt to 30ml of rice vinegar and mix well. This is sushi vinegar.

Take half of the rice, add cherry blossom powder and mix well. (If you don't have cherry blossom powder at home, you can mix it well with red rice flour or pitaya paste, without adding too much. It mainly plays a role in adding color. Spread a layer of plastic wrap on the sushi table, put a piece of sushi seaweed, add a tablespoon of pink rice mixed with cherry blossom powder, and spread the rice evenly with a spoon or hand. (When spreading rice, you should press the rice firmly, or you can press it with a spoon, which will be more convenient.

Turn the sushi seaweed and the pink rice on it upside down, then add a tablespoon of mixed white rice and spread it evenly by hand. When spreading the rice evenly, you should make some efforts to press the rice tightly.

Turn the sushi seaweed and the pink rice on it upside down, then add a tablespoon of mixed white rice and spread it evenly by hand. When spreading the rice evenly, you should make some efforts to press the rice tightly. Just set the plate, and this cherry blossom sushi is ready.