The cheese grilled rice ball is not tired of eating it even for a week

Cooking Instructions

1. Peel off the corn kernels, boil them for 10 minutes, remove them and drain them. Cut the carrots into small cubes.
   
   Fry the ham sausage or luncheon meat and cut it into small cubes.
   
   Add diced ham sausage, seaweed floss and corn kernels to the rice. Add 1 tablespoon of light soy sauce and 1 tablespoon of sesame oil and use the same spoon used to scoop the soup. Add the salad dressing and mix well.
   
   Here's some salad dressing to drizzle over the cheese slices.

   

2. It is best to wear gloves.

   

3. With the help of plastic wrap, knead the rice into a dough.
   
   You can make 8 rice balls for a slightly stronger one, and 12 for a lean one.

   

4. Knead into a dough and place in a baking dish.
   
   At this time, the oven is preheated and the heat is 180 degrees.

   

5. The cheese slice is cut into four pieces.
   
   1 slice of cheese can hold four rice balls.

   

6. Then put the cheese on top of the rice balls. Don't stagger.

   

7. You can use a piping bag or crisper bag to squeeze ketchup and salad dressing.

   

8. Squeeze the salad dressing on top of the cheese slices.
   
   When squeezing a straight line, you use force at the beginning and end of the line, and the moment you squeeze out from the starting point, you can bring out a straight line by lifting it up. Don't keep squeezing hard in the middle, it will squeeze out the wavy line.

   

9. Squeeze in tomato sauce, sprinkle with black sesame seeds, and bake.
   
   Oven on top and bottom heat at 180 degrees for 12 minutes.

   

10. Workers can make a bento box for work, which is really good!