60 grams of fresh rice, 30 grams of soybean and corn kernels, and eggs 1 piece.

Seasoning:

Black sesame, salt, vinegar, sesame oil.

working methods

1. Boil edamame and eggs together, add a little salt, and boil for 10 minutes.

2. Add water to the pot and cook the corn kernels.

3. Remove impurities from black sesame seeds and fry them in a dry pot for later use.

4. Shell the egg and separate the protein from the yolk.

5. Chop the egg white and egg yolk separately for use.

6. Squeeze the cooked edamame out of the beans and put edamame, corn kernels, broken protein, broken egg yolk and black sesame seeds into the rice in turn.

7. Add the right amount of salt, vinegar and sesame oil.

8. Stir the rice evenly with chopsticks.

9. Cut a piece of plastic wrap and spread it on your left hand. Put a spoonful of rice on the plastic wrap in your right hand.

10, the plastic wrap is tightened. Knead the rice ball into a circle with the palm of your hand, pour it out, and knead the remaining rice into rice balls in turn.