Vegetable zongzi onigiri
Ingredients: rice, floss, vegetable juice, cheese.
Steps:
1, take out a part of the rice, drop in the vegetable juice and mix well.
2. Put half of the rice into the mold, add green juice to the half of the rice, and sprinkle the floss on the surface.
3. Fill the rice again, compact and demould.
4. Simply decorate with slices of cheese.
Sweet red jujube onigiri
Ingredients: rice, red dates, jujube paste and brown sugar.
Steps:
1, add brown sugar to the rice and mix well.
2. Spread a layer of rice in the mold.
3. Put jujube paste in the middle.
4. Fill the rice again, compact and demould.
5. Press a cooked red date on the surface.
Assorted shrimp rice balls
Ingredients: rice, shrimp, corn, peas and carrots.
Steps:
1. Chop the shrimps and fry them in a pan until they change color.
2. Blanch the vegetables and stir-fry them in a shrimp pot.
3. Add rice and mix well.
4. Put a cooked shrimp into the mold, and then put the rice into the mold for pressing and demoulding.
Pumpkin stuffed rice balls
Ingredients: rice, pumpkin, floss, potatoes, seaweed.
Steps:
1, steamed pumpkin, cooked vegetables and chopped.
2. Put all the materials in the bowl.
3. Add rice and mix well.
4. Fill the mold with rice, compact and demould.
Rice balls with crab roe and egg sauce
Ingredients: rice, potatoes, crab roe, boiled eggs.
Steps:
1, peeled potatoes, steamed and pressed into mud while hot.
2. Put the eggs in a bowl, press them into a paste, and stir well.
3. Add crab roe and stir the salad dressing evenly.
4. Fill the mold with rice, compact and demould.
Japanese-style teriyaki rice balls
Ingredients: rice, chopped carrots, chopped broccoli, chopped ham, potato chips, and teriyaki sauce: tomato sauce 1 spoon+half spoon of oyster sauce+half spoon of soy sauce.
Steps:
1, blanching vegetables.
2. Put it in a bowl, add ham and rice, press it into a paste and mix well.
3. Fill the mold with rice and press the demoulding bag with seaweed sheets.
4. Brush both sides of rice balls and fry them.