Cherry Blossom Sushi At Home: Easy DIY Guide

How to make Sakura Sushi? Here’s a home recipe for Sakura Sushi which is sushi arranged in the shape of cherry blossoms with some cherry blossom elements added.

In this tutorial, we’ll guide you through the making of this Sakura Sushi, including the necessary preparation time, main ingredients, and steps. It’s delicious and simple, let’s learn together!

Method of making Sakura Sushi:

【Ingredients】: Two cups of Northeast rice; 50ml of white chrysanthemum vinegar or rice vinegar; 20g of white granulated sugar; 5g of salt; Half a cucumber; A small carrot; Two eggs;

Steps:

1. Homemade sushi vinegar: Pour rice vinegar, white granulated sugar, and salt into a clean, oil-free container. Slightly heat and stir until the sugar and salt are fully dissolved in the vinegar. Do not boil, as the vinegar will evaporate and acidity will decrease. Then wait for it to cool completely before use.
2. 1/2: The ratio of fragrant rice to glutinous rice is approximately 6:1. It’s alright even if you don’t add glutinous rice.

3/4: After the rice is cooked in the rice cooker, note that the rice should be cooked a bit harder. Scoop it out and break it up with a rice spoon until it is warm.

Then sprinkle the sushi vinegar evenly on the rice and mix well.

Do not crush the rice grains; try to keep them whole and fluffy. The ratio of sushi vinegar to rice is approximately 1:6 or 1:5, actually, you can taste it and adjust according to your preference.

3. All ingredients for Sakura Sushi: sushi rice, seaweed, fillings I used cucumber, thick egg rolls, and carrots, fish roe. Method for the thick egg roll is referred here: Embrace the taste of spring—-Asparagus ham egg, cut longitudinally for use.
4. The sequence is: sushi mat, seaweed, spread a layer of rice, then a layer of fish roe;
5. Cover with cling film and press it flat.
6. Flip it over so that the seaweed is facing up, then spread the fillings in sequence.
7. Roll forward, leaving the front part slightly protruding.
8. Open the sushi mat,
9. Flip the whole thing over, press the edge on the back side to make it tight.
10. Trim the corners and the cut surface is tear-drop shaped.
11. Plate it~ Place a little shredded egg skin in the middle for garnish, I also specially used a cherry blossom plate for an added spring touch—-Sakura Sushi.
12. You can pack it in a bento box and take it out for a picnic~

Tips:

When rolling sushi, make sure it’s tight, and the tear-drop shaped sushi should not leave too much edge. Nothing much else to fuss about.

Sushi is best eaten on the day it’s made, and should not be left in the fridge overnight. Although this is considered vegetarian sushi, keeping it fresh is best.