10-minute super fragrant seaweed rice ball picnic lunch bento is the first choice!

Cooking Instructions

1. 1. Choose the glutinous rice (let it be cold), pour in the dried eggs (optional), chopped ham, chopped seaweed, chili powder and pepper (according to taste), soy sauce, and finally drizzle sesame oil.

   

2. 2. Spoon and stir the rice until it is not lumpy until it is evenly covered with ingredients.

   

3. 3. Scoop a spoonful of rice and press it into the mold, put 2 shrimps into each rice ball, (if you don't have it, or replace it with egg yolk pieces, bacon pieces, meat floss, barbecued pork or cucumber strips), and then add a few small pieces of cheese. After the lining is placed, cover with rice and [press firmly]. If there is no mold, you can directly roll the rice into a ball and stuff it into the lining, and you can also knead it tightly.

   

4. 4. Seaweed flakes at the bottom (no, I'll just look good, it doesn't affect the taste)

   

5. Summary 1 At that time, I did it in two parts: the first time I added dried eggs and the second time I added ham, mainly to increase the "crispy" taste, and I could choose one of the two when I made it. 2. You can put the stuffing in it or not, depending on what you have left in the refrigerator (egg yolk, meat floss, barbecued pork or cucumber are OK), but I personally like it when you add a little cheese and burst the pulp after heating. 3. Rice balls, whether there is a mold or not, be sure to pinch it tightly. 4. About storage Overnight need to cover with plastic wrap refrigeration

   

6. 【Overnight storage note】Be sure to wrap it separately and pinch the plastic wrap tightly, otherwise it will fall apart the next day. So be sure to separate the packages one by one