1. Ingredients:

Sushi seaweed, cucumber, ham sausage, carrot, yellow radish strips, cherry blossom powder, sushi vinegar, rice.

2. Method:

(1) Rub off the thorns on the outside of the cucumber, wash it with clean water, cut the cucumber into long strips, preferably as long as the ham sausage. Cut the ham sausage into long strips and set aside.

(2) After the rice is cooked, let it cool slightly until it is not hot to the touch. Add a tablespoon of sushi vinegar and mix well. (Sushi vinegar is sold ready-made, or you can make it yourself. Add 20g of white sugar and a little salt to 30ml of rice vinegar. Stir evenly. This is sushi vinegar.) Take half of the rice, add sakura powder and mix well. (If you don’t have cherry blossom powder at home, you can use red yeast rice flour or dragon fruit puree and mix well. You don’t need to add too much. It mainly plays a color-enhancing role.) Put a layer of plastic wrap on the sushi mat and put a For sushi nori, add a large spoonful of pink rice mixed with sakura powder, and spread the rice evenly with a spoon or your hands. (When spreading the rice, press the rice tightly. You can also use a spoon to press it, which will be more convenient.)

(3) Turn over the sushi nori and the pink rice on top, and then add Take a large spoonful of mixed white rice and spread it evenly with your hands. (When spreading the rice evenly, use some force to press the rice firmly.) Then place cucumber strips, yellow radish strips, carrot strips, and ham strips in the middle of the white rice. (You can also add your favorite ingredients according to your own preferences, such as meat floss, salmon, and some tomato sauce or salad dressing, which are very good.) At this time, fold the sushi mat in half and wrap the rice inside Together, there is no need to overlap, as long as the connectors at both ends can touch each other, and the shape is a bit like a water drop. (Note that when wrapping, the joints must be pressed tightly to prevent looseness.)

(4) Remove the sushi mat, cut off the ends at both ends, and cut the sushi into 1.5 cm to 2 cm thick into pieces, and then tear off the plastic wrap. (Don’t rush to remove the plastic wrap first, it will be easier to cut while wrapped, but if it is recommended, you can also remove the plastic wrap and then cut.)