Ingredients: rice 1 bowl and a half

Stuffing A: tuna 1 can (about 80g), spinach 100g, white sesame 1 tablespoon, and a little salt.

Stuffing B: carrot 1/3 strips (about 30g), a little salt, cod roe 1/2 pieces (less salty), egg 1 piece, sake 1 teaspoon, half teaspoon of sugar, half teaspoon of Japanese cold noodle sauce and water/kloc-0.

Exercise:

1. Prepare the material filled with A. Cook the spinach with salt water, take it out and drain it, and cut it into small pieces.

2. Stir-fry tuna in a wok until dry, then add spinach and stir-fry until dry, then add white sesame seeds and add a little salt to taste.

3. Prepare stuffing B. Cut carrots into 4cm long silk and scald them with salt water to make them more tender.

4. Soak shredded carrots in water and wring them out. Tear off the skin of cod roe.

5. Put the eggs in a bowl, add sake, sugar, Japanese cold noodle sauce and water, and stir well.

6. Put the egg paste into a wok, cook it with slow fire, while stirring with chopsticks until the eggs are broken, add cod roe and stir well.

7. Add shredded carrots, stir-fry until dry, and turn off the heat. Divide the rice into two parts, add fillings A and B respectively to make rice balls, and wrap them with laver slices to eat.

Raw materials/seasonings]

Triangular rice ball model 1

Two bowls of sushi vinegar rice

Proper amount of soy sauce

Appropriate amount of salad oil

[production process]

(1) Prepare the triangular rice ball model and sushi vinegar rice. The practice of sushi vinegar rice: 1/2 cups of sushi rice are cooked. When the rice is cooked, add 1 tablespoon white vinegar, stir the sugar and salt evenly, and let it cool for later use.

(2) Wet your hands with water first, and the triangular rice ball model should also be dipped in water to prevent rice grains from sticking to the model.

(3) Fill the prepared sushi rice into the model and gently press it.

(4) Pour it on the bottom mold and shape it into a beautiful triangular rice ball by hand.

(5) Rub a little salad oil and soy sauce on the rice balls with a brush, and then bake them in a smokeless barbecue for about 2 minutes. If the soy sauce is too salty, you can also put sugar in the soy sauce first, take out the sweet soy sauce, and then make rice balls with the prepared soy sauce.

(6) Take out the rice balls, add soy sauce repeatedly, continue to barbecue until golden brown, and then take them out.

(7) Delicious rice balls are thus produced.

Materials:

The practice of Japanese rice balls (from Fashion and Health)

Basic production methods:

Materials-rice 1000g, water 1000g, sugar 300g, vinegar 60g, salt 20g, monosodium glutamate 10g.

Production method-add water to boil in China, add sugar, salt and monosodium glutamate, cool and add vinegar essence to make sweet and sour water. Then wash the rice, soak it for two hours, filter off the water, cook it in a boiling water pot, stew it with slow fire when the water is dry, and then pour it into the pot. Add sweet and sour water and stir well. Cover with wet gauze for later use.

Salmon rice balls:

Ingredients-salmon 200g, laver 1 slice, kelp 50g. Rice balls1000g.

How to make it-cook laver and kelp and mix them with rice. Salmon meat is used as stuffing, and bibimbap is used as rice balls.

240g of rice, egg yolk powder10g, ham powder10g, 3g of cooked white sesame, 0g of cooked black sesame10g, 5g of minced meat, 2g of shredded seaweed, 2g of smoked salmon, 2g of smoked seaweed, and a few pieces.

Exercise:

1. Divide the rice into 8 portions, 30g each, and knead into a circle.

2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds outside the rice ball, mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine, and add a little black sesame seeds.

Traditional onigiri

Materials:

400g of rice, fried dough sticks 10g, half a marinated egg, pickled cabbage 15g, dried carrot 10g, dried pork floss 10g, 2g of cooked white sesame seeds and 2 heat-resistant plastic bags.

Exercise:

1. Put the heat-resistant plastic bag flat on the table, put in 200 grams of rice, spread it into a rectangle, then add the fried sauerkraut, marinated eggs (cut in half) and a piece of cooked fried dough sticks, and wrap it from both sides to the middle to form a rice ball.

2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste.

3. String the bamboo sticks together.