Flower sushi
By VicentaLakin
I wonder if it's too hot for my son to have a good appetite during this time of the week and to think of ways to do what he likes, just wish he could eat more. This flower sushi roll really didn't disappoint me, and I made two bowls of rice, and I took a picture, and the two left in the kitchen were gone, and my son came and said, "It's so good, Mom. This flower sushi, I use natural materials -- curry juice to dye, sausage to make, look pretty, and it's easy to attract the eyes of kids. And it's very rich in iron and calcium, which fosters the growth and development of children. It's like a simple sushi. As long as kids like it, it's worth it。
Recipe Recommendations
Steps for Flower sushi
1
All the food is ready
2
Sausage in the oven
3
Put it in the oven, 220 degrees for 20 minutes, take it out for cooling
4
Clean it up, burn it in the open water, get some juice
5
The rice that was just cooked was divided into two pieces, one of which added sushi juice and sushi vinegar, a little salt, and a little sushi vinegar. even
6
Seam tablets are cut from the middle and split one of them in three
7
Red rice powder divided into 15 grams
8
Put it in a fresh bag, rub it in a cylindrical form like seaweed, rub it over and over again, making rice more compact
9
I'll put the rice bar at the end of the pickles
10
A little bit back and forth, so that rice and seaweed can stick better. Company
11
All five are ready
12
Cucumber slicing
13
Put five rice balls on the sushi curtains and sausages on top of them
14
Raise the sushi curtains with your hands, squeeze the sushi gently, and put one in the space between the two sushi. A cucumber bar
15
Turn gently and put cucumber bars in the middle of every two gaps
16
Side check if the cucumber bar is in place
17
Open the sushi curtain, put a rectangular moss under the sushi bar, gently turn the curtains and wrap the sushi into petals
18
The other half of the moss is evenly covered with white rice
19
Put the 17-step sushi on it and roll it up
20
Tighten the curtains and roll back and forth
21
The sushi rolls are ready
22
Cut your waist with a sharp knife and slice it, wash it every time it's cut, wipe the water and then cut the next one
23
Looks like an appetiteFlower sushi Make Tips
One, when the cuisine is hot, the water is less water, and the juice is thicker. The 17th steps are the key, and the sushi curtains must be slowly turned, a little tighter, and the sushi wrapped around it. 3 and sushi with a little effort, the rice is so tight, it doesn't break。