The rice ball is a varied variety of dishes with local specialties. For example, in Nagano Prefecture, some areas use turnip instead of seaweed. In addition, the ingredients in the rice balls are also different. The East China Sea region will be added to the simmering time, and the Kyushu region will be added with large mustard. In Okinawa and Hawaii, there is also a square rice ball with luncheon meat. In the future, the types of rice balls will become more abundant.
After the salted squid is fried, it is torn into large pieces.
Cut into a bite to eat
The bowl is filled with 1/4 meter of rice, and the middle is pressed down to the salty squid.
Wet your hands with water and sprinkle with salt on your palms.
Place 1 on the palm of your hand and wrap your hands in the middle of the filling and knead it into a triangle. Don't use too much force to avoid damaging the shape of the rice ball.
Wrap 3 moss in Shanghai and sprinkle with black sesame seeds.
Classic cooking rice balls, because of simplicity, create different shapes and flavors. First of all, as long as you learn to make a bowl, anyone can easily pinch out the rice ball. Please use different ingredients to make rice balls according to your taste. ▲ gently twist into a triangle