Rice dumplings were once the favorite dry food of the Japanese. Rice dumplings have been developed for hundreds of years. In ancient times, people often left early and came back late. In order to save time, people often carried them with them when working in the fields.

Rice dumplings, this not only saves time on the round trip, but is also very convenient to carry.

But today's rice dumplings have evolved from the original staple food to today's diversified delicacies. People can match different side dishes according to their own tastes. Common ways to make rice dumplings include the following: Ingredients for making onion rice dumplings: Main ingredients

: Tomato (large), 1 onion (large), 1 ham slice (large), 4 slices of rice, 3 cups of cheese, 4 pieces of tomato paste, 3 tablespoons of salad dressing, 3 tablespoons of butter, appropriate amount.

The characteristics of onion rice balls: bringing out the sweetness, making the rice more fragrant and sweeter.

Teach you how to make onion rice balls, how to make onion rice balls delicious 1. Cut tomatoes and onions into 1 cm thick slices.

2. Take a 20cm square piece of tin foil, place butter, onions, ham slices, tomato slices in sequence in the center and apply tomato sauce.

3. After putting the cheese, put a rice ball the size of a small bowl and wrap it with tin foil.

4. Put it in a steamer and steam over low heat for 15-20 minutes.

Ingredients for making Japanese-style meat floss rice balls: Ingredients: 2 bowls of hot rice, appropriate amount of meat floss, 2 tablespoons of Japanese soy sauce, appropriate amount of sushi vinegar. Teach you how to make Japanese-style meat floss rice balls. How to make Japanese-style meat floss rice balls to be delicious. ① Pour sushi vinegar into the hot rice.

Mix well and set aside.

②Take a piece of plastic wrap, place 1/4 of the rice in the center, add meat floss to the rice, tighten the plastic wrap along the center, and lightly compact the rice ball.

③Put a small amount of oil in a flat-bottomed wok, add the rice balls and fry over low heat. When the rice balls turn slightly brown, spread a layer of soy sauce on them, then flip the rice balls over and smear the soy sauce on the rice balls repeatedly until the rice balls turn golden brown.

Tips: The rice balls can be pressed into shapes such as triangles, circles or hearts, and the fillings can be changed at will, including cheese, pickled radish, etc.

Salmon rice balls: 1. Wet your hands with water first so that the rice does not stick to your hands.

Then take a pinch of salt mixed with white sesame seeds and make the entire palm 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. Use two fingers to make a depression in the center of the rice, add the roasted and mashed salmon, then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and shape it into a full triangle shape while turning it with your right hand.

Be careful not to use excessive force, otherwise the rice balls will be hard.

5. Place the kneaded rice ball in the center of the rectangular seaweed and roll it up from both sides.

Put a tiny bit of salmon on the head of the rice ball so that people know what ingredients are in the rice ball.