Ingredients: Dip your hands in a little water (don't stick rice with your hands), sprinkle a little salt on the rice, put plums in the middle, and knead into a triangle like jiaozi! Then wrap it in seaweed.
Japanese-style meat floss rice ball
Ingredients: hot rice, 2 bowls of pork floss, 2 tablespoons of sushi vinegar, 2 tablespoons of Japanese soy sauce.
Exercise:
① Pour sushi vinegar into hot rice and mix well for later use. ② Take a piece of plastic wrap, put 1/4 rice in the center, add meat floss on the rice, tie it tightly along the center with plastic wrap, and gently compact the rice ball. (3) Put a small amount of oil in a flat-bottomed wok, add rice balls and fry over low heat. When you see that the rice ball is slightly brown, sweep a layer of soy sauce, then turn the rice ball upside down and sweep the soy sauce repeatedly until the rice ball is golden yellow.
note:
Rice balls can be shaped into triangles, circles or hearts, and the fillings can be changed at will, such as cheese and pickled radish.
Method for making triangular rice balls
The rice consumption of a rice ball is about 150g.
Ingredients: a bowl of rice, a little salt, a bowl of water, an appropriate amount of salmon, an appropriate amount of ming prince and kelp, and about 2 pieces of roasted seaweed1/.
Exercise:
1. Let the freshly cooked rice stand for about 15 minutes to cool or put it in a large bowl and stir it with a spoon to dissipate heat.
2. Wash your hands wet, then put the amount of a bowl of rice in the palm of your left hand, flatten it slightly, and then put the materials in the middle. Wrap the rice in the middle and make it into a ball.
3. The left hand is slightly bent, the left hand is bent into a mountain shape, and the rice ball is squeezed into a triangle by micro-pressure.
4. Press the left and right sides slightly inward with your fingers, so that the two sides are round and convex, and the rice becomes flat.
5. Put the shaped rice balls on the plate, and then wet your hands with a little salt.
6. Reshape the rice balls to make them more beautiful.
7. Put the rice balls in seaweed, and then lift the seaweed on both sides to wrap the triangular rice balls. Press the seaweed again to make it stick to the rice ball.
8. The rice balls are made of the same materials as the stuffing, which is easy to distinguish.
Note: gradually increase the hand strength every time you hold the pressure, which can make the rice ball more dense!
Turn the rice ball over three times, and you can slowly press out the triangular three-dimensional shape.
Salmon onigiri
1. Wet the model with water in advance, mix in a proper amount of salted dried fish floss and rice, and fill the groove of the model until it is full.
2. Align the model cover with the groove cover, and then press it hard.
3. Open the lid and take out the formed rice balls.
4. Cut the seaweed into pieces of appropriate size and fix them on the edge of the triangular rice ball.
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.
3. String the bamboo sticks together.
Traditional onigiri
Materials:
400g of rice, fried dough sticks 10g, half a marinated egg, sauerkraut 15g, dried radish 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.
Fried rice balls
Materials:
240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour and 6 cups of oil.
Exercise:
1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb it with blotting paper, and shell the eggs and break them up for later use.
2. Take 80 grams of rice, wrap it in greased meat sauce to make a round cake, then dip it in egg liquid, wrap it in bread flour, and fry it in a hot oil pan until golden brown.
Supplement:
Add some side dishes (such as kimchi, lotus root slices, broccoli) and fruit (kiwi fruit), and it will be a simple meal.
Aromatherapy barbecue rice balls:
Materials:
460 grams of rice, salad oil and charcoal.
Seasoning: barbecue sauce
Exercise:
Divide the rice into four parts, press it into a mold (according to personal preference) for medium-pressure molding, and then take it out and bake it on the barbecue grill (the barbecue grill needs to be oiled first to avoid sticking). Bake until both sides are slightly dry, then spread barbecue sauce.
Method for making rice balls:
1, wet your hands with water first, so that the rice won't touch your hands. Then take a pinch of salt and mix it with white sesame seeds so that the whole palm is covered with salt flowers.
2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.
3. Dig a hole in the center of the rice with two fingers, put in the roasted and mashed salmon, and then add a small amount of rice to cover the salmon.
4. Hold the rice ball with your left hand and knead it into a complete triangle with your right hand. Be careful not to push too hard, or the rice ball will be hard.
5. Put the kneaded rice balls in the middle of seaweed cut into rectangles and wrap them from both sides. Put a little salmon on the head of the rice ball to let people know what the rice ball is.
The ingredients of various rice balls are placed in turn from inside to outside: braised tuna pieces, fried mustard tuber, fried beef and pork powder, mayonnaise mixed with oily tuna, and dried bonito cheese. Cheese wrapped in hot rice will melt into a thick paste.
The following are some common ingredients of rice balls:
Dried bonito: Dried bonito sliced with sesame and soy sauce.
Roast cod roe: roast the whole group of cod roe thoroughly and knead it evenly.
Fried chicken nuggets: Mix fried chicken nuggets with mayonnaise, which is the ingredient of modern rice balls.
Dried plums: Remove the plums and chop the plums with a kitchen knife. Dried plums have antiseptic effect, so they have been an important component of rice balls since ancient times.
Green perilla: Pickled radish with green perilla flavor.
The rice balls made by mixing crushed salmon meat with rice have a good color sense.
Simple dumplings
Ingredients: a bowl of glutinous rice, a little monosodium glutamate, a little salt, a little sesame oil, more sesame noodles (you can crush cooked sesame seeds), and a little spicy cabbage.
Practice: Mix glutinous rice with the above seasonings, then knead the rice into rice balls by hand, or make them for you with gauze, and knead them tightly, which is delicious and simple.
The method of wrapping fried dough sticks with glutinous rice;
Take a piece of plastic wrap paper, smooth 1/4 hot glutinous rice in the middle, add hot fried dough sticks, minced meat, cooked sesame seeds and a little sugar in the middle of the rice, tie it tightly along the center with plastic wrap paper, and gently compact the rice ball.
Mi cake
Materials:
800g of rice, 80g of cucumber100g, 30g of XO sauce, 50g of ham, 6g of seaweed, 0.5 tbsp of mayonnaise/kloc-0, 80g of mashed potatoes, 2 eggs, and a clean film.
Seasoning:
salt
Exercise:
1. Cook the egg in cold water, take out the yolk, put it in a bowl, add 1 g salt and mix well, then put it in a sieve, and press the yolk through the sieve with a spoon to make it into powder for later use.
2. Slice the ham, take one slice, mold it into petal shape for later use, and cut the rest ham into strips with a width of 1 cm.
3. Cut the cucumber into petals for later use, peel and cook the potatoes and press them into mud while they are hot for later use.
4. Put a layer of cleaning film in the cake model (so as to keep the complete appearance during reshaping), add1/4m, then spread1/4m, spread with oil chopped XO sauce, spread1/4m, spread with chopped seaweed powder, and then spread.
5. Spread egg yolk powder on the surface, put ham slices, decorate the side with cucumber slices and ham strips, and decorate the bottom with mashed potatoes (potatoes mixed with mayonnaise sauce and salt).
Remarks:
1. The material of the interlayer can be changed according to your preference. Those who like sweets can clip all kinds of jam, fish sauce, meat floss, dried radish, sauerkraut and so on.
2. The material caught in the middle must be drained first, and the grease must be removed with oil-absorbing paper.
Eel rice ball
Materials:
150g of rice, 60g of roasted eel, 20g of yellow basket and 20g of red pickled ginger.
Exercise:
Spread a layer of cleaning film in a square mold, arrange sliced roasted eel, pickled ginger and yellow radish, put them in rice, compact, cut them, and remove the mold.
Rice omelet
Materials:
Rice 150g, 3 crispy biscuits, 2 cherries, 20g red bean stuffing, a little yolk, 20g curry chicken, seaweed pine 10g, and some cooked black sesame seeds.
Exercise:
(1) pink
Cherry-colored rice (about 50g) cooked with red cherry juice is wrapped with red bean stuffing, held in a round shape, placed on a crisp cone cake, and finally sprinkled with black sesame seeds.
(2) Yellow
Rice with curry sauce is made into yellow rice (about 50g), the chicken curry with boneless inside is rounded, placed on the crisp cone cake, and finally sprinkled with egg yolk powder and shredded seaweed.
(3) White
Rice (about 50 grams) is wrapped in seaweed floss, held in a circle, placed on a crisp omelet, and finally sprinkled with a little seaweed floss.