2, auxiliary ingredients: a little salt, 1 sheet of seaweed, 2-3 slices of carrots, 2 slices of cucumber, 1 egg, half a spoon of miso paste, a little black sesame seeds, 15 grams of dried shiso (red), 1 gram of granulated sugar, a little crushed black pepper, 2 tablespoons of ketchup.
3, spinach washed, the leaves and rhizome cut in the water boil. Fish out the spinach from the water, leave 3-4 pieces of spinach leaves for spare, the remaining chopped and put on a plate. Squeeze the water out of the spinach vigorously with your hands again.
4. Put three tablespoons of rice in a large container, add the chopped spinach, sauteed white sesame seeds, shredded cheese and a pinch of salt and mix well. Knead the rice into a solid ball and cover with a spinach leaf.
5: Cook the salmon in water, let it cool a little and then break it into pieces with your hands. Mix the rice with the right amount of salt. In the hands of two balls of rice, respectively, sandwiched into the center of the minced fish, the two portions of rice covered tightly and compacted. Using scissors, cut the seaweed sheets into two half-centimeter wide strips and wrap them around the rice balls. Then use scissors to cut the cucumber and carrot slices into petal shapes and garnish the tops of the rice balls.
6. In a bowl, pour in the egg and half a spoon of miso paste, beat it and scramble it in the oil, mix it into the rice. Pinch the rice ball tightly and press it with your hands to form a triangle. Sprinkle the rice with dried shiso and 1 gram of sugar and mix well. Pinch the shiso rice ball into a ball, press it firmly, and then use a spoon to press out a nest in the shape of a heart. Sprinkle a small amount of black sesame seeds.