Prepare the materials, the cheese and sausage that I bought are relatively thin, just to make the flower core.
Cook the cooked rice and mix it until it is warm. Stir in the cherry powder and mix it in a small amount until the color becomes pink.
The large sheet of rice is cut into four pieces with seaweed. Wear disposable gloves and apply some water to prevent sticking. Take a small group of rice into a cylinder and place it on one end of the seaweed. Small rolls must not be rolled up. If they are long, they are not good enough to form a cylinder. The finished product is not beautiful.
After a good turn, stick a few grains of rice on the side and stick the excess seaweed. My seaweed is cut a little, and a piece of seaweed is cut into six small pieces.
After winding five small rolls in this way, you can make a small round on the board.
After the cowpeas drenched in water, the water was cooled and dried, and cut into five pieces of the same length as the small rolls. There are many in the picture. In fact, the two are enough. Before seeing the cucumbers cut into small strips, I think the cucumber is cut. If you are in trouble, just use cowpea directly, which is both easy and beautiful.
Take another piece 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 it.
Put another three rolls and put a cowpea between each two rolls.
Wrap five small rolls with seaweed and stick the edges with rice grains.
This is the side effect.
Pour another bowl of rice into a tablespoon of sushi vinegar and mix well.
Take another half of the seaweed and spread the white rice evenly, leaving about a quarter of the position, so that there is no overlap in just one roll.
Place the rolled flowers on top and drag the bamboo curtains up.
After rolling, tighten the bamboo curtain and roll it a few times.
Slice with a sharp knife, rinse each knife and cut one piece for each slice, so that the cut surface can be beautiful.