1. Add a proper amount of black sesame seeds and shredded seaweed to the hot rice. If you don't knead the rice balls by hand, add a little salt to taste. Mix well.

2. Mash the eggs cooked in advance. Add appropriate amount of salad dressing, salt and black pepper according to the taste. Mix well.

3. The triangular mold must be smeared with water or olive oil on the inner ring. Fill the bottom with rice and put egg stuffing in the middle.

4. Fill the remaining space with rice, and remember to press the rice ball firmly. Otherwise, the demoulding will fall apart. When it's done, wrap it with a piece of seaweed. You're done.

Tips

1. Students who use triangular molds must not forget to apply water or oil, otherwise it will be miserable and collapse when pouring out.

2. Students who pinch rice balls directly with their hands can mix rice without salt. When pinching rice balls, touch some salt on your hands, and the rice balls will be more delicious.

3. Putting shredded Shanghai moss in hot rice will bring out the fragrance of seaweed, and it is best not to save this step. Salt-free seaweed is used here.