Flower Sushi

Overview

The plump rice grains, chewy texture, and sweet and rich rice aroma are alluring enough. Use it with ham and sushi vinegar to make beautiful flower sushi. The taste is even better and my son loves it.

Tags

• staple food
• snacks
• home cooking
• common dishes
• children
• japanese food
• korean food
• fast food
• crab stick core
• egg
• ham
• red yeast rice powder
• rice
• seaweed
• sushi vinegar

Ingredients

Steps

1. 1 Wash the rice twice, add an appropriate amount of water and a few drops of vegetable oil, soak for 20 minutes, select the rice program and steam until cooked.

   

2. 2 Beat the eggs, spread them into egg skins, and roll them into the blanched crab stick cores

   

3. 3 Take a piece of seaweed, put the egg roll on it, roll it in a circle, cut off the excess, and dip a little cold water on the edge to stick it firmly

   

4. 4 Pour the sushi vinegar into the rice and mix evenly, allowing the sushi vinegar and rice to fully mix and penetrate. Divide it into two parts, take a piece of seaweed and spread it evenly with a piece of white rice

   

5. 5 Add the ham cubes to the other portion, sprinkle in a small amount of red yeast rice powder and stir evenly. Take a piece of seaweed and spread it evenly on top

   

6. 6 Place the seaweed with white rice on top of the seaweed with red rice

   

7. 7 Cut the sushi rice into 1.5-2cm strips. (7 pieces can make one sushi)

   

8. 8 Wrap the sushi curtain in plastic wrap. Put the cut sushi strips upright on the sushi curtain in red and white order, and put the egg roll rolled with seaweed in the middle

   

9. 9 Roll up, pinch gently and adjust the shape

   

10. 10 Remove the bamboo curtain and plastic wrap, cut the rolled sushi rolls into sections and serve on the plate.