The activity of "Cooler One Hundred" is coming to an end, and my cooler journey is also coming to an end. I still have many ideas to show you in the future ~~~
This rice ball mainly reflects its umami flavor, so there is no need to add too much seasoning. In addition to the [Kuke One Hundred] barbecue ingredients, I only added a little salt and chicken essence to flavor. It is very delicious and nutritious, and it is easy to carry and suitable for use as a lunch box.
The rice should be slightly harder to make this rice ball. Rice that is too soft is very sticky and difficult to shape. Because rice is sticky, it is best to wear disposable plastic gloves when shaping, which is convenient for operation and hygiene. If you don't have it, you can put some salad oil on your hands.
Japanese shrimp rice balls
By HarveyBrekke
Recipe Recommendations
- carrots appropriate amount
- seaweed appropriate amount
- rice appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Japanese shrimp rice balls
1
Wash the shrimps and remove the intestines.
2
Chop them into minced shrimp.
3
Add the [Cooler 100] barbecue ingredients and mix well.
4
Marinate for 10 minutes.
5
Grind the carrots into pulp with a pulp grinder, and cut the seaweed into pieces.
6
Mix the carrot paste, chopped seaweed and the marinated shrimp paste, add salt and chicken essence and mix well.
7
Add the rice.
8
Mix evenly...
9
Make it into a goose egg shape. (This can be shaped into any shape according to your mood).
10
(Please adjust the time and temperature according to the temper of your oven.) Preheat the oven in advance, add hot air circulation function to 175 degrees, 8 minutes. After roasting, wrap a strip of seaweed on the rice balls.