Homemade Japanese seaweed rice balls

Composition:

Leftovers, two bowls of seaweed? Appropriate amount | soy sauce? 2 tablespoons | oyster sauce? 1 spoon | ketchup? 1 spoon | honey? 1 spoon | Chili? 1 teaspoon | cooked sesame? 1 spoon | Cut vegetables? A little diced ham? Appropriate amount | cooking oil? Three scoops.

Steps:

1. Add chopped vegetables, diced ham, pepper and sesame seeds to the remaining rice.

2. Add shredded seaweed, add 3 tablespoons of cooking oil and mix well.

3. Knead the rice balls into triangles with plastic wrap.

4. Sauce: Pour soy sauce, oyster sauce, tomato sauce and honey into a bowl and mix well.

5. Brush a layer of oil on a non-stick pan, add rice balls and fry until both sides are slightly yellow, and brush two layers of sauce to continue frying until both sides are golden.

6. Sprinkle some sesame seeds and stick seaweed slices on it.