Sushi with sakura
Composition / ingredients
2
servings:
Cooking method
1. Pour hot water into a small bowl, spread the cherry blossoms, leave for 5 minutes. Then we put the flowers on paper towels, let them dry.
2. Boil the rice until cooked, add sakura denbu powder, mix.
3. We place the soy leaf on the sushi mat, spread the rice in an even layer, roll it into a tight roll.
4. Cut the roll into 8 equal parts, put a cherry blossom on each piece.
You can serve sushi on the table as an independent dish or as a side dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Dried unboiled soybeans - 403 kcal/100g
- Boiled soybeans - 130 kcal/100g
- Mizo soybeans - 171 kcal/100g
- Raw sprouted soybeans - 46 kcal/100g
- Soy flour with full fat content - 421 kcal/100g
- Skimmed soy flour - 326 kcal/100g
- Refined soybean oil - 899 kcal/100g
- Soy - 403 kcal/100g
- Sakura - 60 kcal/100g
