Prepare 500G of cooked rice.

When the rice is warm, add sushi vinegar and stir evenly.

Prepare a pack of Japanese bibimbap.

Add to the rice, mix well, and place in a large square bowl.

Plate the rice flat and take a mold to take the shape.

Unmold and put it into a plate.

Authentic Japanese rice balls

Ingredients: steamed rice, cooked black sesame seeds[1] and white sesame seeds

Accessories: Special seaweed recipe for sushi

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1. After the rice is cooled, mix it with white vinegar, white sugar, cooked sesame seeds and rice;

2. Put the mixed rice into the mold, compact it and take it out;

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3. Cut the seaweed into various shapes and decorate the rice balls appropriately. Tips

You can add a little glutinous rice to the rice to enhance the stickiness and make it easier to shape.

From the inner left: Braised tuna cubes, fried pickled mustard greens, stir-fried minced beef and pork, marinated tuna mixed with mayonnaise, and dried bonito cheese. The cheese melts into a sticky paste when wrapped in the hot rice.

Mold the cooked rice into a triangular or oval shape with your hands, which is called rice ball. It is called ONIGIRI in Japanese and also called OMUSUBI. As long as you add some salt to the rice balls, they will be very flavorful. Because it is simple to make and easy to carry, Japanese people will not forget to bring rice balls when they go out to enjoy flowers, go outing or participate in sports games. It can be said that rice balls have become a traditional portable food in Japan.

A description of rice balls appeared in the novel "The Tale of Genji" written by Murasaki Shikibu 1,000 years ago. During court ceremonies at that time, people piled food made from rice (tunshi) on plates and offered it to the gods. The 15th and 16th centuries were a time of war in Japan. It is said that the food that soldiers in the army brought when marching and fighting was rice balls filled with bean paste (high protein) and grilled.

There are many types of rice balls. Using different ingredients, or different combinations of ingredients, rice balls with different flavors can be made. Using a combination of ingredients can also provide a balanced intake of required nutrients. At the same time, different ingredients can also bring beauty to people in terms of color embellishment.

In Japan today, rice balls are mostly rolled in seaweed. But because seaweed has always been more expensive in the past, seaweed rice balls don’t seem to have a long history. At the same time, in recent years, people often use wooden or plastic molds to make rice balls. However, for Japanese people, rice balls made with the palm of their hands with emotion or family affection have a special taste. ONIGIRI and OMUSUBI in Japanese both mean "pinch with both hands". For Japanese people, the rice balls made by their mothers in childhood are an unforgettable "motherly taste".

The key to cooking rice balls is to wet your hands with water first so that the rice does not stick to your hands, and the rice balls must be pinched while they are hot. If it is cooled rice, the rice grains will not stick to each other and it will be difficult to form a ball. At the same time, the salt sprinkled on the surface of the rice ball will evenly dissolve into the rice ball due to the heat and humidity of the rice. You can also use concentrated salt water (add 3 times the water to the salt) to wet your hands before pinching the rice balls. However, many families now use film plastic wrap to knead the rice balls because the rice is hot or they don’t want to touch their hands. Ingredients:

Pork, seaweed, something similar to FILLO but slightly thicker. Method:

Chop the pork into mince and mix into filling. Top with dough and seaweed. Preheat the oven to 200 degrees. , baked for half an hour. After cutting it into pieces, I was worried that it was a little underdone, so I baked it for another 10 minutes.

Ingredients:

Large square seaweed, eggs, cucumbers, carrots, spinach, crab sticks, ham, pickled radish, (special for rolled kimbap, available in yellow and white), Preparation of rice ingredients:

1. First prepare the ingredients to put in the seaweed rice roll. Fry the eggs first, it doesn't matter if they are thicker, as long as they are flat. Wait until cool before cutting into strips.

2. Wash the cucumber, cut it into half, then remove the core, and then cut it into strips. Marinate the cucumber strips in salt water for about 20 minutes.

3. Cut the carrots into shreds and stir-fry them in sesame oil.

4. Blanch the spinach lightly and squeeze out the water.

5. Crab sticks should be cracked with your hands.

6. Cut the ham into strips and stir-fry without adding oil.

7. Add a few drops of sesame oil and wild sesame seeds to the cooked rice, and stir evenly.

Preparation method:

1. Prepared rice

2. Place the prepared seaweed on the bamboo skewer (leave 2 cm of space on top) , then spread the rice flatly on top, occupying 3/2 of the area.

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3. Place the prepared materials at position 4/3

You can put more of the materials you like, such as shredded beef, etc.

4 . Start rolling

5. When rolling up, press the roll

6. When it is over, use rice grains to paste it, or use water or sesame oil'

< p>7. Roll it again and consolidate it. 8. It may be difficult to cut when cutting, so the knife needs to be slightly roasted over fire, then it will be easier to cut