Sakura sushi

Cooking Instructions

1. Cook the rice until warm, add a spoonful of sushi vinegar and mix well

   

2. In another bowl of rice, add sushi vinegar and cherry blossom powder

   

3. Cut ham sausages, cucumbers, carrots, and large roots into long strips of about the same thickness, which is enough to wrap a lot.

   

4. Prepare the meat floss and salad dressing

   

5. Sushi is cut off in quarters with large sheets of seaweed

   

6. Spread the rice mixed with cherry blossom powder evenly on top

   

7. Cover with plastic wrap and compact

   

8. Once pressed, the plastic wrap sticks to the rice, flip it over so that the plastic wrap is on the bottom and the seaweed is on top.

   

9. Spread out the rice and arrange the sliced ingredients.

   

10. Squeeze some salad dressing and sprinkle some meat floss.

    

11. Drag the plastic wrap to place the seaweed on the edge of the bamboo curtain, then fold it in half into a droplet, and press it firmly with both hands.

    

12. Do not remove the plastic wrap when cutting sushi, so that the cut sushi is neat and not easy to fall apart, so you should use a sharp knife to cut.

    

13. Remove the plastic wrap when cutting and serving

    

14. Finished product drawing