Preparation materials: a bowl of rice, a little fried black sesame seeds, a little wooden fish flowers, and a small bag of Korean-style roasted seaweed.

Seasoning: salt, white vinegar, sugar.

Production method: 1, spread the white rice and cool it, add a spoonful of white vinegar and a little sugar and salt and mix well, then add rice and black sesame seeds and mix well;

2. Wrap a small group of rice with plastic wrap, turn the plastic wrap upside down, knead the rice ball into an oval shape, open the plastic wrap, and wrap the rice ball with roasted seaweed;

3. Spread the Muyu flower evenly on the rice ball, and serve with green mustard and seafood soy sauce.

PS: 1。 The rice used for making rice balls should be cooked moderately hard and soft. Northeast rice is recommended, which is sticky and chewy.

2. If there is no Muyu flower, you can use Arctic sweet shrimp or salmon instead of laying it on the rice ball;

3. If you don't like the taste of mustard, you can also eat glutinous rice balls with your favorite sauce;

4, you can use delicious fresh soy sauce and a little soy sauce instead of seafood soy sauce.

Small stickers:

Muyu flower, also called Chai Yu flower, is made of dried Chai Yu slices. Chai fish is the sacred product of soup. Delicious chai fish needs to be made of fresh tuna. Immediately after the tuna enters the port, the head and tail are removed and the bones are removed. Chai Yu is made only from the muscles behind the abdomen, which is very precious because there are few available parts.