我做了櫻花壽司 明年今日相約一起去賞櫻 How to make Sakura Sushi (Cherry Blossom)

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材料　（份量：16 個櫻花壽司）

 

【壽司飯 Sushi Rice 】

• 粳米 Short Grain Rice  350 g
• 煮飯的清水 Water for Cooking Rice 250 ml

【壽司醋 Sushi Vinegar】

• 古法釀造米醋 Traditional Rice Vinegar  60 ml 
• 原蔗糖 Demerara Raw Cane Sugar 4 大匙
• 海鹽 Sea Salt 1/8 小匙

 

• 壽司海苔 Sushi nori　8 片

 

【粉紅色壽司醋飯】

• 煮熟的壽司飯 Sushi Rice  460 g
• 壽司醋 Sushi Vinegar  2 大匙＋1 小匙 
• 日式梅干 Umeboshi 2 顆
• 凍乾紅肉火龍果粉 Freezed-Dried Pink Dragon Fruit Powder 1/4 小匙

 

【抹茶壽司醋飯】

• 煮熟的壽司飯 Sushi Rice 200 g (餘下的飯，這個不用太精準)
• 壽司醋 Sushi Vinegar 1 大匙＋1 小匙
• 白芝麻 White Sesame 1 小匙
• 菜芯莖 Choy sum  50 g

 

凍乾火龍果粉  https://iherb.co/6t1vSxgj

購物時輸入獎勵禮券碼 PAN8577，可立即獲得 5% 的訂單折扣

【做法】

1.  用電子秤精確測量米的重量

2. 洗米約 2~3 次，第一次沖水後，立刻把水倒掉，倒去洗米水，洗米水可收集起來發酵鹹酸菜，第 2、3 次用手輕輕攪拌，不要用雙手磨擦，搓洗造成米粒斷裂影響壽司口感，洗去米粒表面的雜質便好了，最後洗米水倒去

3. 用新的清水煮壽司飯，輕柔的把洗米盤裡的米，流入電飯煲裡，製作醋飯的水量要比平常煮飯少，讓米粒稍微硬一點，我的電飯煲有壽司模式，如果沒有自動模式，先泡米20～30分鐘，讓米充分吸收水份，再進行烹調

4. 調配壽司醋，釀造米醋加入原蔗糖及鹽，小火煮至糖鹽全部溶化，攪拌幫助快點溶化，不能大火，也不需要煮滾，否則醋香流失，放涼備用\

5. 預備壽司飯配料。菜芯洗乾淨，綠葉顏色太深，配色不好看，只取莖部。水滾後燙菜 1~2 分鐘，切末

6. 粉紅色醋飯，以日本梅干調味，梅干有強烈酸鹹味，跟飯糰是經典組合，茶泡飯也很常見，梅干挆泥，跟醋飯混合味道甜酸，好好吃

7. 花瓣卷用紅肉火龍果粉染色，紅肉火龍果粉可購買或自製，方法參考「天然水果色素粉末」影片。乾燥的粉末，方便調整顏色深淺，不影響醋飯的味道

8. 取需要調色用的飯量，餘下的飯留在電飯煲裡保溫

9. 粉紅色醋飯製作花瓣卷，量度所需壽司飯的重量，加入梅干、紅肉火龍果粉，趁著米飯溫熱，淋下壽司醋，米飯在溫度高、膨脹時，較易吸收醋香，讓醋先滲透到飯中，再撥鬆。用飯勺以「切、拌」撥開米飯，米粒不會散掉　 米飯不會過黏，冷卻後醋飯保持粒粒分明，色澤油亮 

10. 抹茶醋飯，米飯加入白芝麻、壽司醋，料理用抹茶或海苔粉，抹茶使用前必須過篩

11. 剪裁壽司海苔。只取出需要的海苔數量，餘下的留在包裝袋裡，否則很快受潮變軟捲曲，對摺，剪開，再對摺，剪開成 4 份正方形

12. 取第二片海苔，對摺剪開，得到 5  片方形海苔，餘下的剪成 5 塊幼長條，用來製作花蕊

13. 方形海苔上放兩根筷子，與兩旁相距約 1 CM，均勻鋪上粉紅壽司飯，角邊要整齊填滿，輕輕伸展醋飯   之後才稍微壓緊，壽司形狀跟鋪飯有直接關係

14. 壽司飯的兩旁擦，濃縮紅肉火龍果汁，製作花蕊漸變色效果，放上海苔幼條，從外到內對摺，用指力壓緊壽司飯，手指沾醋液，推壓頭尾鬆散的壽司飯，裁去多出的海苔，做好形狀再修剪，不容易散開，5 個花瓣卷完成

15. 保鮮膜蓋在竹簾上，長度要有竹簾 2 倍

16. 一手拿起竹簾，形成凹槽，排入花瓣卷，擺成花形

17. 在兩個花瓣的隙縫，整齊填上抹茶壽司，花瓣卷頂部不要蓋壽司飯，否則 5 瓣形狀不均勻，花形不美，每完成一處用手力輕壓整形，竹簾連同保鮮膜一起捲，邊捲邊借竹簾壓緊壽司整形，待會切開便不會鬆散

18. 打開保鮮膜，用飯勺壓緊頭尾

19. 最後，用長方形的海苔包裹，用竹簾捲起來，用餅乾模預計切段的位置，可切出同樣的寬度

20. 刀刃沾點水，每切一次都要泡水，擦去黏在刀刃上的米沾黏，每次下刀前沾濕刀刃，切口要漂亮不能嫌麻煩，切壽司，先從外側開始，最後一刀，由於外側結構比較鬆散，把它轉過來，用手抓住捲得緊的內側，切開，壽司形狀就不會散掉

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Have you seen the cherry blossoms yet?

I couldn’t travel for some reason, so I made cherry blossom sushi with all-natural dye. The pink romantic sushi rice is seasoned with Japanese pickled plums. The sour and salty taste of pickled plums is a classic match with rice balls, and is also commonly used in ochazuke. When mixed with vinegar rice, the taste becomes even more delicious with its sweet and sour flavor.

To make good sushi rice, you must use glutinous rice, which is a variety of rice. Northeastern rice, pearl rice, Penglai rice, and Yueguang rice are all types of glutinous rice. Glutinous rice is plump, round, soft, and has a strong stickiness, making it very suitable for making sushi or porridge.

The first attempt at making the flower shape was not perfect, but after the second try, the shape became better. However, it was found that the dye was too light and the gradient was not obvious. Every detail affects the completeness and beauty of the sushi when making decorative sushi. From cooking rice, spreading rice, adjusting color, shaping, to cutting rolls, there are no shortcuts. Only after multiple practices and honing can one become skilled.

Ingredients（Serve 16 Sushi）

 

【Sushi Rice 】

• Short Grain Rice  350 g
• Water for Cooking Rice 250 ml

【Sushi Vinegar】

• Traditional Rice Vinegar  60 ml 
• Demerara Raw Cane Sugar 4 tbsp
• Sea Salt 1/8 tsp

 

• Sushi nori　8 pcs

 

【Pink Sushi Rice】

• Sushi Rice  460 g
• Sushi Vinegar  2 tbsp＋1 tsp
• Umeboshi 2 pcs
• Freezed-Dried Pink Dragon Fruit Powder 1/4 tsp

 

【Matcha Sushi Rice】

• Cooked Sushi Rice 200 g (Use the remaining rice, this doesn’t need to be too precise.)
• Sushi Vinegar 1 tbsp＋1 tsp
• White Sesame 1 tsp
• Choy sum  50 g

 

Freeze-dried Pink Dragon Fruit Powder  https://iherb.co/6t1vSxgj

Enter the reward coupon code PAN8577 during checkout to receive an instant 5% discount on your order

【Instruction】

1. Precisely measure the weight of the rice with an electronic scale.
2. Wash the rice about 2-3 times. After the first rinse, immediately pour out the water and collect the rice water for fermenting pickled vegetables. For the 2nd and 3rd wash, gently stir the rice with your hands, do not scrub or rub the rice grains as it may affect the texture of the sushi. Remove any impurities on the surface of the rice grains, and then pour out the rice water.
3. Cook the sushi rice with fresh water. Gently pour the washed rice into the electric rice cooker. The amount of water for making sushi rice should be less than usual, which will make the rice slightly hard. My electric rice cooker has a sushi mode, but if there is no automatic mode, soak the rice for 20-30 minutes before cooking to allow the rice to fully absorb the water.
4. Prepare the sushi vinegar by mixing rice vinegar with raw sugar and salt. Cook over low heat until the sugar and salt are completely dissolved. Stirring helps to dissolve it faster. Do not use high heat or boil it, otherwise the vinegar aroma will be lost. Let it cool and set aside.
5. Prepare the sushi rice ingredients. Wash the vegetable stems clean, and only use the stems as the green leaves may have a too dark color that may not match well. Blanch the vegetables for 1-2 minutes after boiling water, then chop them finely.
6. Make pink sushi rice with Japanese pickled plums. The pickled plums have a strong sour and salty taste, which is a classic combination with rice balls and is commonly used in ochazuke. Mix the pickled plums with the vinegar rice to create a sweet and sour taste that is delicious.
7. Use red dragon fruit powder to dye the flower petal rolls. Red dragon fruit powder can be purchased or made at home, refer to the video “Natural Fruit Powder Pigment” for the method. The dried powder is convenient for adjusting the color depth and will not affect the taste of the vinegar rice.
8. Take the required amount of rice for coloring, and leave the rest of the rice in the electric rice cooker to keep it warm.
9. To make pink sushi rice for the flower petal rolls, measure the required amount of sushi rice, add pickled plums and red dragon fruit powder. While the rice is still warm, pour in the sushi vinegar. Rice absorbs the vinegar aroma more easily when it is warm and expanded, let the vinegar penetrate into the rice first and then loosen it. Use a rice spoon to “cut and mix” the rice, so that the rice grains will not break apart and the rice will not be too sticky. After cooling, the vinegar rice will retain its clear texture and shiny color.
10. Make matcha vinegar rice by adding white sesame and sushi vinegar to the rice. Use matcha or seaweed powder as a seasoning. The matcha must be sifted before use.
11. Cut the sushi seaweed. Take out only the required amount of seaweed, and leave the rest in the packaging bag to prevent it from getting damp and becoming soft and curly. Fold it in half, cut it open, fold it again, and cut it into 4 square pieces.

12. Take the second sheet of seaweed, fold it in half and cut it open to get 5 square pieces of seaweed. Cut the remaining seaweed into 5 small strips to make the flower stamen.
13. Place two chopsticks on the square seaweed sheet, with a distance of about 1 cm on both sides. Evenly spread pink sushi rice on the seaweed, making sure to fill the corners neatly. Gently stretch the vinegar rice before lightly pressing it down. The shape of the sushi is directly related to how the rice is spread on the seaweed.

14. Rub concentrated red dragon fruit juice on both sides of the sushi rice to create a gradient effect for the flower stamen. Place the seaweed strip on top and fold it from the outside to the inside. Press the sushi rice firmly with your fingers and use vinegar to moisten your fingers to push and compress the loose rice at the ends. Trim off the excess seaweed and shape it before trimming it again to prevent it from falling apart. Repeat the process to make 5 flower petal rolls.
15. Cover the bamboo mat with plastic wrap, making sure the length is twice the length of the mat.
16. Hold the bamboo mat in your hand and create a groove to place the flower petal rolls in a flower shape.

17. Fill the gaps between two flower petals with even spread of green tea sushi rice, making sure not to cover the top of the flower petal rolls with rice as it will result in an uneven shape. After completing each section, gently press and shape it with your hands. Roll the bamboo mat and plastic wrap together, pressing the sushi tightly with the mat as you roll it to ensure it maintains its shape when cut.

17. Open the plastic wrap and use a rice spoon to press down on the ends.
18. Finally, wrap the sushi with a rectangular piece of seaweed and use the bamboo mat to roll it up. Use a cookie cutter to mark the cutting positions to ensure even width.
19. Dip the knife blade into water before each cut and wipe off any sticky rice residue. Wet the blade before each cut to ensure a clean cut. Start cutting from the outside and make the final cut on the inside. Since the outer structure is usually looser, turn it over and hold the tightly rolled inner side with your hand while cutting to prevent the sushi from falling apart.

Homemade Umeboshi  https://www.beanpanda.com/13546

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