Happy Easter & Passover!
I hope you all are having a great holiday weekend.
Here in NYC, all the kids in public schools are in spring break for a week and there is this fun and exciting atmosphere out there. The weather is definitely getting warmer and more kids are outside, playing at park…It really feels that we are now fully in spring!
I love seeing all the cute pastel colors everywhere in the store around this holiday season… Pastel pink, yellow, pale blue and greens….. It really inspires me to make more colorful food!
For this post, I’d like to share how to make this spring flower sushi roll.
This sushi will definitely add more colors on your table! I’ve made this sushi many times and have taken them to my friends, and everyone loved them, especially little girls!!
It’s actually not that hard to make as it looks and the first timer can definitely make it.
In fact, I made this in my very first Kazari Sushi lesson and I was really proud how well it came out. It just needs a bit more steps, but you can totally do it if you follow the instruction !
The other fun thing is that you can mix different ingredient to the rice to make them in a different color. I normally use beets juice to make it pink and mashed pumpkin for yellow. You can use mashed spinach to make it green or cooked and mashed carrots for orange etc…
For the center part, I used Tamagoyaki (thick Japanese omelet) cut into a small tube shape, but you can use round stick cheese as well. If you want to make Vegan Sushi, you can use cooked carrots cut into small tubes shape also, or cook asparagus. The great thing about sushi is very adaptable to different types of diet and you can easily make them into a vegetarian or vegan version!
The below recipe box has all the detailed instruction, but here is the quick reference card to show the outline of the steps.
I hope you’ll give it a try! I can guaranty that everyone will love them and really be impressed with your sushi art!
Hope you enjoy the rest of your holiday weekend!