Colorful Sushi

Steam the white rice until cooked, and it can be slightly firmer if desired.

Serve the rice and let it cool for a while.

Wash the dragon fruit and peel it, then cut half of it into small pieces.

Blend the dragon fruit into juice using a blender, and strain it with a fine sieve.

Mix some white rice with a small amount of dragon fruit juice.

Special nori is laid on the cutting board.

First, spread the white rice on the seaweed and press it flat with a knife.

Then spread in the dragon fruit juice rice, smooth and press it down (because the family doesn't like the taste of sushi vinegar, none was added).

Divide into two equal parts.

Then cut it into strips and arrange them in order.

The corn sausage contains corn kernels.

Peel the sausage, cut off both ends, and place it in the middle of the sushi.

Gently roll it up tightly, cover the sushi roll with another layer of plastic wrap, and refrigerate for 2 hours; it will be easier to cut when taken out.

The prepared sushi is easier to cut after being refrigerated, and the sushi rolls are very bright and beautiful.

The colorful sushi has bright colors, is naturally free of artificial coloring, delicious, and pleasing to the eye.

The Spring Festival is approaching, and sushi is indispensable on the New Year's Eve banquet table. The uniquely characteristic sushi is enough to add a finishing touch to the banquet.