Japanese-style rice balls: Dip your hands in a little water (hands will not stick to the rice), hold the rice and sprinkle a little salt, put plums in the middle like glutinous rice balls, etc. and shape into a triangle! Then wrap it with seaweed.

Japanese-style meat floss rice balls

Ingredients: 2 bowls of hot rice, appropriate amount of meat floss, 2 tablespoons of sushi vinegar, appropriate amount of Japanese soy sauce

Method:

① Pour sushi vinegar into hot rice and mix well, set aside. ② Take a piece of plastic wrap, place 1/4 of the rice in the center, add meat floss to the rice, tighten the plastic wrap along the center, and lightly compact the rice ball. ③ Take a flat-bottomed wok and add a small amount of oil, put the rice balls in and fry over low heat. When the rice balls turn slightly brown, spread a layer of soy sauce on them, then flip the rice balls over and add soy sauce repeatedly until the rice balls turn golden brown

Note:

The rice balls can be pressed into shapes such as triangles, circles or hearts, and the fillings can be changed at will, including cheese, pickled radish, etc.

How to make triangular rice balls

The amount of rice used for one rice ball is about 150 grams

Ingredients: a bowl of rice, a little salt, a bowl of water, salmon , appropriate amount of mentaiko, kombu, and about 1/2 piece of roasted seaweed

Method:

1. Let the freshly cooked rice stand for about 15 minutes to cool down or place the rice on Stir with a rice spoon in a large bowl to cool.

2. Wash your hands and wet them, then place a bowl of rice on the palm of your left hand and flatten it slightly, then add the ingredients in the middle. Wrap the rice toward the center to form a ball.

3. Bend your left hand slightly, bend it into a mountain shape, and start to squeeze the rice ball slightly into a triangle shape.

4. Press the left and right sides slightly inward with your fingers to make the two sides round and convex, and the rice becomes flat.

5. Place the formed rice balls on the plate, wet your hands and rub them with a little salt.

6. Shape the rice ball again to make it more beautiful.

7. Place the rice ball in the seaweed, then lift up the seaweed on both sides to wrap the triangular rice ball. Press the seaweed again so that the seaweed sticks to the rice ball.

8. The same ingredients as the filling are placed on the rice balls, making them easy to distinguish.

Note: Gradually increase the strength of your hand each time you hold it to make the rice ball denser!

Turn the rice ball over several times so that all three sides can be pressed into a triangular shape.

Salmon rice balls

1. Wet the model with water in advance, mix an appropriate amount of salted salmon flakes and other ingredients with the rice, and fill the groove of the model until it is full.

2. Align the model cover with the groove cover and press it down firmly.

3. Open the lid and take out the formed rice balls.

4. Cut the seaweed pieces into appropriate sizes and secure them around the side of the triangular rice ball.

Rice ball skewers

Ingredients:

240g rice, 10g minced egg yolk, 10g minced ham, 3g cooked white sesame seeds, 10g cooked black sesame seeds Several grains, 5 grams of pork floss, 2 grams of ground seaweed, 2 grams of salmon pine, 2 grams of seaweed pine, several bamboo skewers

Method:

1. Divide the rice into 8 portions , 30 grams each, rolled into round shape.

2. Dip the outside of the rice balls with minced egg yolk, minced ham, white sesame or white sesame mixed with a little black sesame, minced pork floss, minced seaweed, salmon pine, and nori pine.

3. String together with bamboo sticks and serve.

Traditional rice balls

Ingredients:

400 grams of rice, 10 grams of fried dough sticks, half a braised egg, 15 grams of sauerkraut, 10 grams of dried radish, 10 grams of pork floss , 2 grams of cooked white sesame seeds, 2 heat-resistant plastic bags

Method:

1. Place the heat-resistant plastic bag flat on the table, put 200 grams of rice on it, and spread it into a rectangle. Then add fried sauerkraut and braised eggs (cut in half before adding them), add a section of fried dough sticks, roll them up from both sides to the middle to form a rice ball.

2. The other half of the rice can be wrapped with fried dried radish, meat floss, white sesame seeds and fried dough sticks to create another flavor of rice balls.

Fried rice balls

Ingredients:

240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour, 6 cups of oil

Method:

1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb the grease with oil-absorbing paper, remove the eggs and beat them up for later use.

2. Take 80 grams of rice, wrap it in the drained meat sauce and make it into a round cake, then dip it in the egg liquid, wrap it in bread crumbs, and fry it in a hot oil pan until it is golden brown. .

Supplement:

Pair it with some side dishes (such as pickles, lotus root slices, broccoli) and fruit (kiwi fruit) to make a simple meal.