1 meter cup of white rice, 1 meter cup of boiling water, 3 to 4 tbsp of sushi vinegar, 25 to 30 grams of fish, 2 green onions (omit 2 sprigs), 15 grams of carrots, half of an egg, 0.5 tbsp of white and black sesame seeds, 2 slices of Korean seaweed (salted and roasted), 1 tsp of sea salt, ? tsp of white pepper, 0.5 tbsp of mirin (omit 0.5 tbsp)

Methods

Rehearsal

1: Wash and cook the rice, mix in the sushi vinegar while it is still hot, and use a rice spoon to spread the rice with the sushi vinegar and set aside to cool;

2: Prepare the ingredients while the rice is cooking. Boil the fish in boiling water for about 20 seconds, then drain immediately. The egg is fried into a thin egg skin and chopped into fine pieces. Once cooked, add the sushi vinegar rice and mix well.

4. You can use a triangle rice ball mold to help shape the rice balls. If you don't have a mold, do as I did and overlap 2-3 sheets of plastic wrap (not too small). Put in half of the portion of the kissed fish vinegar rice, plastic wrap bundled up, the vinegar rice squeeze out the air and press hard, press firmly, you can feel free to shape into their favorite type Oh;

5, small oven preheated to the highest temperature, tin foil smeared with some oil, put on the shaped rice balls, into the oven on both sides slightly each side of the baking for about 1 ~ 2 minutes, so that the surface has a little crispy. Finally wrapped with a small sheet of salt roasted seaweed decoration, rice balls completed.