This sushi is a bit square and this yam is a bit blue

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  1.Peel and cut the yam into small pieces, steam them in a pot over water, and set aside

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  2. Simmer the rice until cooked, add cherry blossom powder to part of it, (you can add food coloring if you don’t have cherry blossom powder) and keep the white rice in part.Add sushi vinegar and salt respectively, and adjust well.Cut off both ends of the cucumber to find a suitable size.Cut the carrots into strips, cut the ham into strips, and spread the eggs into egg skins for later use

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  3.Put pink rice on the first piece of seaweed, put white rice on the second piece of seaweed, and put a layer of white rice on top of the seaweed Roll up the seaweed with pink rice and put cucumber in the middle.

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  4. Cut the rolled cucumber into quarters from the middle

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  5.Then take one Spread the seaweed, put the cut four arc-shaped parts in, and place two of them so that the angular parts of the cucumber are flushed out.Place salad dressing, carrot strips, ham sausage strips, and egg skins in the middle, and put the other pieces on top.Two cucumber rolls, and if the rolled seaweed is not long enough, add another piece yourself.You can use rice or a little water to pick it up

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  6. Roll up the sushi Cut into pieces

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  7. Finally, arrange the yam strips in a crosswise manner, blueberries Add water, honey, and some salt to the sauce and pour it on top.Cut the sushi and place it on the plate.Decorate with bitter chrysanthemum as the base.Spread on the salad dressing and Thai sweet and spicy sauce.Decorate and you're done