Japanese rice balls look lovely. How to make a lovely Japanese rice ball for yourself?

Rice balls are a traditional Japanese food, with rice as the main ingredient and fish fillets as the main ingredient. Producers can add ingredients according to their own preferences, and they can also make rice balls of various styles according to their own preferences.

750g glutinous rice is sprinkled with a little sushi vinegar, 2g salt and pepper 1g, and spread on the plastic wrap. Scrambled eggs, you can put more oil, so that the oil wrapped inside will penetrate into the rice. We should prepare our favorite ingredients. I made ham, crab sticks and corn rice balls. So I have to prepare rice, appropriate amount of sushi vinegar, a piece of seaweed, appropriate amount of crab sticks, appropriate amount of meat floss, dried radish on it, and mix the sliced ham, cucumber, cheese and rice evenly. Take a piece of plastic wrap, put the mixed rice on it, wrap it into strips, compact it and roll it into a tube. Ham. Braised eggs, lettuce leaves, dip a little cooked sesame seeds in a long roll.

After washing spinach, cut off leaves and roots and blanch it in water. Remove the spinach from the water, leaving 3-4 spinach leaves for use, and cut the rest into pieces and put them on a plate. Put a little olive oil in the pot, stir-fry carrots and mugwort leaves, add cooked rice and mix well, add a little light soy sauce to taste; Then squeeze the water out of the spinach by hand. Spread oil paper on the plastic wrap, spread the rice flat and compact, and add appropriate amount of diced cucumber and corn kernels.

In the process of repeatedly catching rice, you can put your favorite seasoning, sushi vinegar, sesame oil and pepper. Take a piece of plastic wrap or bamboo curtain for sushi, put the mixed rice on it, wrap it into strips, compact it and roll it into a tube. Wash the main ingredients, put them in a sealed container and dry them in the hot sun for two weeks. Then put the main ingredients in an iron pot for 40 minutes, add ingredients and stew for another 20 minutes. Take a spoon out of the pot and pour it on the Japanese fragrant rice. Sour and refreshing, with endless aftertaste.

Open the plastic wrap and cut the rice ball into small pieces with a knife. Cut the seaweed into small pieces and put them on a plate. Put the cut rice balls on the seaweed slices and eat the seaweed slices with the rice balls.