Sakura sushi

Ingredients

Rice

Seaweed three

Cheesefishsausage one

Cowpea three

Cherryblossompink amount

Sushivinegar one tablespoon

Cooking Instructions

To prepare the ingredients, the cheese and fish sausage I bought is relatively thin, just enough to make flower cores.
Beat the cooked rice and let it dry until warm, stir in the cherry blossom powder, and stir in a small amount several times until the color is pink and tender.
Cut the large rice into four pieces of seaweed, wear disposable gloves to prevent sticking, take a small ball of rice and rub it into a cylinder, and put it on one end of the seaweed. The small roll must not be rolled long, if it is long, it is not easy to rub into a cylinder, and the finished product is not beautiful.
After rolling it around, stick a few grains of rice on the edge and stick it firmly, cut off the excess seaweed, my seaweed is a little bigger, and a piece of seaweed is cut into six small pieces.
After rolling five small rolls in this way, rub them on the cutting board to make the small rolls more round.
After blanching cowpeas, cool to control the dry water, cut into five of the same length as the small roll, I have a lot in the picture, in fact, two are enough, I saw the cucumber cut into small strips before, I think it is troublesome to cut the cucumber, so I use the cowpea directly, which is trouble-free and beautiful.
Take another sheet of seaweed and cut it in half, put two small rolls first, and put the cowpeas in the middle.
Then put the cheese sausage on top.
Arrange the other three rolls, with a cowpea between each of them.
Wrap five small rolls in seaweed and stick the edges with rice grains.
This is the effect of the side.
In another bowl of rice, pour a tablespoon of sushi vinegar and stir well.
Take the other half of the seaweed and spread the white rice evenly, leaving about a quarter of the space so that there will be no overlap in the same circle.
Place the rolled flower part on top and drag the bamboo curtain to roll it up.
After rolling, tighten the bamboo curtain and roll it a few times.
Slice with a sharp knife, rinse the knife with each slice and then cut the next slice so that the cut surface can be beautiful.
Finished product drawing
Finished product drawing

Pork liver in brine

Fish-flavored shredded meat can be easily reproduced in 10 minutes, with 0 failure formula, detailed explanation of the steps and no stepping on thunder, and novice Xiaobai can not overturn