Method for making triangular rice balls

The amount of a rice ball is about 150g.

Ingredients: a bowl of rice, a little salt, a bowl of water, an appropriate amount of salmon, an appropriate amount of ming prince and kelp, and about 2 pieces of roasted seaweed1/.

Practice: 1, let the freshly cooked rice stand 15 minutes to cool or put the rice in a big bowl and stir it with a spoon to dissipate heat.

2. Wash your hands wet, then put the amount of a bowl of rice in the palm of your left hand, flatten it slightly, and then put the materials in the middle. Wrap the rice in the middle and make it into a ball.

3. The left hand is slightly bent, the left hand is bent into a mountain shape, and the rice ball is squeezed into a triangle by micro-pressure.

4. Press the left and right sides slightly inward with your fingers, so that the two sides are round and convex, and the rice becomes flat.

5. Put the shaped rice balls on the plate, and then wet your hands with a little salt.

6. Reshape the rice balls to make them more beautiful.

7. Put the rice balls in seaweed, and then lift the seaweed on both sides to wrap the triangular rice balls. Press the seaweed again to make it stick to the rice ball.

8. The rice balls are made of the same materials as the stuffing, which is easy to distinguish.

Note: gradually increase the hand strength every time you hold the pressure, which can make the rice ball more dense!

Turn the rice ball over three times, and you can slowly press out the triangular three-dimensional shape.

Salmon onigiri

1. Wet the model with water in advance, mix in a proper amount of salted dried fish floss and rice, and fill the groove of the model until it is full.

2. Align the model cover with the groove cover, and then press it hard.

3. Open the lid and take out the formed rice balls.

4. Cut the seaweed into pieces of appropriate size and fix them on the edge of the triangular rice ball.