Prepare coarse cereals rice (one or more of red beans, mung beans, black rice and millet can be added), scrambled eggs, sausage grains, shrimp grains, carrots and sweet corn grains (one or more of them can be added), stir-fry with rice, and add salt to taste like fried rice.

A piece of plastic wrap, scoop the rice in, wrap it tightly, twist it, and then open it. It's gonna be okay.

Rice ball string

Materials:

240g of rice, egg yolk powder10g, ham powder10g, 3g of cooked white sesame, 0g of cooked black sesame10g, 5g of minced meat, 2g of shredded seaweed, 2g of smoked salmon, 2g of smoked seaweed, and a few pieces.

Exercise:

1. Divide the rice into 8 portions, 30g each, and knead into a circle.

2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds outside the rice ball, mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine, and add a little black sesame seeds.

Traditional onigiri

Materials:

400g of rice, fried dough sticks 10g, half a marinated egg, pickled cabbage 15g, dried carrot 10g, dried pork floss 10g, 2g of cooked white sesame seeds and 2 heat-resistant plastic bags.

Exercise:

1. Put the heat-resistant plastic bag flat on the table, put in 200 grams of rice, spread it into a rectangle, then add the fried sauerkraut, marinated eggs (cut in half) and a piece of cooked fried dough sticks, and wrap it from both sides to the middle to form a rice ball.

2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste.

3. String the bamboo sticks together.

The practice of Japanese rice balls (from Fashion and Health)

Basic production methods:

Materials-rice 1000g, water 1000g, sugar 300g, vinegar 60g, salt 20g, monosodium glutamate 10g.

Production method-add water to boil in China, add sugar, salt and monosodium glutamate, cool and add vinegar essence to make sweet and sour water. Then wash the rice, soak it for two hours, filter off the water, cook it in a boiling water pot, stew it with slow fire when the water is dry, and then pour it into the pot. Add sweet and sour water and stir well. Cover with wet gauze for later use.

Salmon rice balls:

Ingredients-salmon 200g, laver 1 slice, kelp 50g. Rice balls1000g.

How to make it-cook laver and kelp and mix them with rice. Salmon meat is used as stuffing, and bibimbap is used as rice balls.