Colorful Rice Roll

Wash the Yunnan colorful rice and cook it into rice. I didn't soak it because it is colored glutinous rice. The water used for steaming is also less than usual for regular rice, otherwise it won't hold its shape.

Take out the rice and put it on a plate, warm.

Take one sheet of sushi seaweed.

Evenly spread the rice on the seaweed, then place a plastic wrap over it and use a rolling pin to flatten it.

Peel off the thin film, and use a knife to cut away the irregular edges around it, shaping it neatly.

Flip it over so that the seaweed is facing up, and gently roll it into a cylinder from one side.

Then use a knife to cut it evenly into pieces.

Placed in the plate, Yunnan multicolored rice is dyed with natural flowers and herbs, has beautiful colors, contains no additives, has a sticky and glutinous texture, and is very delicious.