Place the seaweed on top of the foil, fold the top and bottom of the foil towards the seaweed, flip the foil over, place a piece of tape over the top, and wrap the rice balls in it. When you open the onigiri package, you only need to peel off the tape so that you can tear off the foil and end up with seaweed that is still crispy onigiri. Main ingredients: half a kilogram of lard sausage, half a kilogram of scallops, half a kilogram of fresh crab meat, half a kilogram of Japanese tofu, two packs of beer. Ingredients: four bottles of mineral water, one large onion, two large garlic, cooking oil, cooking wine, sesame oil MSG. Wash the ingredients and place them in an airtight container and expose them to the hot sun for two weeks. Coat the rice balls with egg yolk, ham, white sesame seeds or white sesame seeds, then add some black sesame seeds, pork floss, seaweed, salmon floss and seaweed floss.

Boil the salmon in water and let it cool slightly. Mix the rice with a good amount of salt. Squeeze two rice balls in your hands, put the fish in the center, cover the two small balls tightly and press them tightly, cut the seaweed slices with scissors to two and a half centimeters wide and wrap them in the rice balls, then cut the cucumber slices and carrot slices with scissors to make petal shapes, and decorate them in the rice balls.

Then soak the main ingredients in an iron pot over low heat for 40 minutes, add the ingredients and simmer for 20 minutes. Take a spoonful from the pot and pour it into the Japanese flavored rice. Note: This food can only be enjoyed in Japan! Since my daughter eats a lot of onigiri, I eat onigiri for breakfast more often. There are many ways to make onigiri, including savory, sweet, sandwich and no sandwich. The sandwich ingredients I often use are: salted egg stone, schnitzel, cheese and shredded cucumber.

Refined rice grains don't stick together and don't form balls easily, while the salt sprinkled on the surface of the rice balls will dissolve evenly due to the heat and humidity of the rice, you can also wet your hands with concentrated salt water (salt tripled with water) and then knead the balls. However, many USAm plastic families will pinch the rice balls because they are hot or don't want to touch their hands.