Cuisine: Japanese cuisine technology: snack taste: homely difficulty: primary cooking time: 10 minute. Number of people: 1 person ... Japanese laver 1 sushi rice 1 bowl of cold boiled water 1 bowl ... salt 3 grams of red beans, purple rice, diced ham ... appropriate amount of fresh crab eggs and appropriate amount of fresh fish eggs.

The practice of assorted rice balls

. 1 Boil red beans, purple rice and corn kernels with water, blanch diced ham with boiling water, and then mix with fresh crab eggs, fresh fish eggs and sushi rice in a large bowl. 2. Pour cold water and salt into the rice bowl and mix well to become salt water. Dip your hands in salt water and grab the rice. Knead the rice into a triangle or an ellipse with the arc between your fingers and palm.

The story behind the food

Traditional Japanese rice balls must be covered with salt water, so the surface rice has a faint taste, which is also the most insatiable aspect of Japanese rice balls in taste. Rice balls can also be shaped into circles or hearts, and the fillings can be changed at will, such as cheese and pickled radish.

skill

Knowledge of rice: The texture of sushi rice is closely related to the quality of rice. Only by choosing rice planted in good water and good soil can sushi be emboldened and stand chewing. Wash the rice, soak it in cold water for 30 minutes and cook it with a rice cooker. After the rice is cooked, first pour the steaming rice into a big pot, then pour the "sushi vinegar" (a Japanese vinegar specialized in sushi) into the rice and stir it slowly with a long and big rice spoon. In order to let every grain of rice have a chance to touch the air, it is best to ask the electric fan for help.