For Hanami Bento Easy! Sakura Temari Sushi

• 700 grams Sushi rice
• 6 slice Cured ham
• 6 Salted cherry blossoms
• 1 Bamboo shoot cooked in water
• 5 Sansho leaves
• 5 florets Nanohana

1. Pat the bamboo shoot dry, and brown the surface in a nonstick frying pan.
2. Slice the top pointy part only.
3. Blanch the nanohana quickly, and fix their color in ice cold water.
4. Put a piece of cured ham on plastic wrap, add 40 grams of sushi rice and squeeze the wrap closed tightly.
5. Rinse a salted cherry blossom, place it on top of the sushi ball and it's done.
6. Make a simlar rice ball with a slice of bamboo shoot and a sansho leaf.
7. The combination of bamboo shoots and sansho is a sign on spring.
8. The nanohana version.
9. Pack these with you for your next hanami picnic.
10. To make the sushi rice, combine 2 rice cooker cups of rice that's been cooked to be a bit firm with 3 tablespoons of vinegar, 2 tablespoons of sugar and 1 teaspoon of natural salt that have been mixed together and microwaved for 1 minute and cooled.

rice, ham, cherry blossoms, shoot, sansho leaves, nanohana

Taken from cookpad.com/us/recipes/144461-for-hanami-bento-easy-sakura-temari-sushi (may not work)