There are many kinds of rice balls, such as seaweed rice balls, laver rice balls, Korean rice balls, black rice rice balls, cartoon rice balls and so on. There are also many kinds of molds for rice balls, such as triangular molds, heart-shaped molds, circular molds, cartoon molds and so on. When I was a child, I often ate rice balls, which were the glutinous rice balls when the village got together to do business. They are very simple. After steaming, the smell of glutinous rice drifted away, and my hand was dipped in some water and kneaded into a ball. Although there is no stuffing, the dish is also called a fragrance.

It is said that rice balls are traditional Japanese food. Indeed, when watching Japanese, you can often see bento, and the staple food in the bento is rice balls, plus some fruits, vegetables and broccoli. It is really exquisite, simple, delicious and nutritious. Compared with fast food such as hamburgers, although many rice balls contain meat such as fish, the calories are still not as high as hamburgers. Today, I will recommend laver rice balls that children like to eat. The stuffing is some children's floss, the rice ball is mixed with shredded seaweed, and the surface is wrapped with a piece of seaweed that children like to eat. Children like it.

Now the laver rice balls are very simple, but there are two points that need special attention, which are the key to the success of rice balls. First, wet your hands with water so that rice won't stick to your hands. And the rice balls must be pinched while they are hot, but they don't have to be burned. Just warm them up. If it is cold rice, the rice grains will not stick together and it is difficult to form balls.

Secondly, in the whole process of making rice balls, it is very important to suppress the rice balls after they are added to the mold. If the rice ball is warm and sticky, but it is not pressed well, it will still be soft and shapeless, leading to the failure of the rice ball. In short, whether it is fluffy white rice without stuffing, rice balls with various fillings, and rice balls with various shapes, it must be shaped. Let's go

List of ingredients for seaweed rice balls:

120g rice /7 pieces of seaweed /25g shredded seaweed /35g children's floss/15ml Lin Wei/triangular rice ball mold/1 spoon of sushi vinegar.

Cooking steps

-Step 1-

Put 120g rice into a bowl, add Lin Huihe 10 ml sushi vinegar, then add seaweed shreds and stir evenly with a rice spoon. Lin Wei, also known as Milin, is made of sweet glutinous rice and distiller's yeast and belongs to a kind of cooking wine. Lin Wei's sweetness and wine taste can effectively remove the fishy smell of food. Sushi vinegar is also a must for rice balls.

Second step

Transfer the mixed seaweed rice into a triangular rice ball mold and compact it during the transfer. Put the children's floss in the middle, then put the seaweed rice for compaction, and finally cover it with a triangular mold for compaction. Why does it have to be compacted? Because the compacted rice balls will not be loose, they are usually eaten directly in your hand. If it is too loose, it will not only have a bad eating experience, but also cause health problems.

Third step

The compacted seaweed rice ball began to demould. Open the mold cover and press the switch at the bottom of the mold, and the rice balls will come out. If we don't compact them in the previous step, the rice balls will scatter and fail. After taking out the rice ball, cover the rice ball with seaweed slices as shown in the figure and eat.

Fourth step

This is the simplest seaweed rice ball with no more other ingredients. Seaweed and pork floss are delicious and healthy, and their fragrance is overflowing. It's worth a try.