1. Add a good amount of black sesame seeds and chopped seaweed on top of the hot rice. Season with a pinch of salt if you are not kneading the rice balls by hand. Mix well.

2. Mash the pre-boiled eggs. Add salad dressing, salt and black pepper to taste. Mix well.

3. Make sure to grease the inner circle of the triangle mold with water or olive oil. Fill the bottom with rice and put the egg filling in the center.

4. Fill the rest of the space with rice, remembering to press the rice ball firmly. Otherwise, the mold will fall apart. When done, wrap a piece of seaweed. The result is a great success.

Tips

1. triangular mold students do not forget to apply water or oil, or pour out the time will be very miserable and collapse.

2. If you use your hands to knead the rice balls directly, you can skip the salt when mixing the rice. When you dip your hands in some salt while kneading the rice balls, the rice balls will have more flavor.

3. Putting chopped seaweed in the hot rice will bring out the fragrance of seaweed, so it's best not to skip this step. The seaweed used here is unsalted seaweed.