The recipe of rice ball

1. Yakitori Salmon Kimchi rice balls

Ingredients: a small bowl of rice (microwave to warm), salmon 40g, spicy cabbage 50g, cooked sesame 1 tablespoon, mushrooms, color pepper amount

Dressing: Honey 1/2 tablespoon, salt 1/2 teaspoon

Brush material: Korean hot sauce 1 tablespoon, honey 1/2 tablespoon

Fried rice balls with salmon and kimchi

1. Mince the spicy cabbage.

2. Finely chop the salmon.

3. Put the warm rice in a large bowl and add salt, spicy cabbage, salmon, sesame seeds and 1/2 tablespoon honey.

4. Mix well with a spoon and stir a little longer to make the rice sticky, which is good for kneading into rice balls.

5. Make medium-size rice balls, and squeeze them tightly to avoid falling apart during post-production.

6. Wash the pepper and cut it into slices about the same diameter as rice balls. Wash the mushrooms and cut them into thick slices.

7. Mix Korean hot sauce with honey to make brush sauce.

8. Put the rice balls and vegetables on a skewer and put them in a non-stick baking dish. You can also put the unused vegetables in the baking dish together. Preheat the oven. Heat up and down 200 degrees, medium, 10 minutes.

9. After baking, remove and spread the sauce on the surface, and then put in the oven at 200 degrees Celsius for 5 minutes. It tastes best when served hot.

Tips on how to make fried salmon Kimchi rice balls

The rice balls should be squeezed firmly to avoid falling apart during skewering. It is best to choose warm rice, such rice will be sticky in the process of stirring, conducive to the production of rice balls, the rice had better be soft, too much rice is not good to pinch rice balls. You can add some spicy cabbage sauce to the rice to enhance the flavor of the rice balls. Please use a non-stick baking sheet to prevent the rice balls from sticking to the baking sheet. If you do not have a non-stick baking sheet, please grease the baking sheet.

2. Pop ink rice ball

Main ingredient. 1 cup of rice, 1 cup of rice, 2 cups of water

Supplementary material; Pork floss, cranberries, shredded cheese, nori, sushi vinegar

The practice of popping ink rice balls

1. Prepare rice and ink rice.

2. Rinse the ink rice and rice and pour them into the inner pot of the rice cooker.

3. Add 2 cups of water.

4. Put the inner pot into the rice cooker.

5. Close the lid, switch on the power supply, set the fine cooking function, make an appointment 1,30 minutes after automatic cooking.

6. When the time is up, the rice cooker buzzes and the rice is ready to cook.

7. Prepare all the ingredients for the rice ball.

8. When the rice is slightly cool, add sushi vinegar and stir well.

9. Take a piece of plastic wrap and place a tablespoon of rice in it. Flatten the rice through the wrap.

10. Add minced cranberries and cheese.

11. Wrap the rice ball tightly with plastic wrap.

12. Wrap a piece of ready-to-eat nori after plastic surgery. Microwave the cheese until it melts.

Tips: The ink rice is not ready to be boiled. I use the reservation function to soak the rice in advance.

3. Small rice balls with bean paste

Ingredients: Leftover rice 100g, red bean paste amount

Small rice balls with bean paste

1. Prepare some leftover rice, something softer

2. Put on disposable gloves and knead the rice until it is sticky and formed into a ball

3. Take about 30g of rice and flatten it in the palm of your hand

4. Squeeze a dollop of red bean paste in the middle of the rice

5. Wrap it up and it becomes a small rice ball

6. When eating, you can sprinkle some fried sesame seeds to make it more fragrant

Bean paste small rice ball practice tips

1. Rice should be relatively soft. If it is hard, it is not easy to cook, because it is not easy to form a group.

2. Knead the rice first to make the rice grains fully fuse together and form sticky rice balls.

3. Fillings can also be put freely, like sweet can put all kinds of bean jam, like salty can pack salted egg yolk meat gravy meat, as long as you can pack into the inside, you can put it.