Colorful Japanese rice balls - a great choice for luncheon boxes

Cooking Instructions

1. Sushi rice is boiled and cooled, mixed with sushi vinegar, boiled 2 cups of rice and put 5 spoons of vinegar (depending on personal taste) but don't put too much, otherwise it is too wet and difficult to pinch, but when cooking rice, you should put a little more water moderately, otherwise the rice is too dry and too hard and it is not easy to pinch.

2. Then cut the carrots into cubes, add peas, corn, and diced shrimp and stir-fry until cooked. Fry the egg skin and chop it.

3. Buy the seaweed pine for bibimbap (I bought the salmon flavor), add the meat floss, the fried egg skin on top, and mix the vegetables and shrimp with the rice

   

4. Then knead into round rice balls and you're done. It is best to bring disposable gloves, it will be easier to pinch with gloves, otherwise wash your hands and get some water or oil on your hands before pinching, and the rice will not stick to your hands

   

5. When you eat it, it's delicious if it's cold, but if you don't like it, it's cold. You can also take it out when you eat it, sprinkle it with cheese, and bake it at 160 degrees for 5 minutes, which is also delicious.