Japanese shrimp rice balls
Ingredients: chicken essence,salt,rice,carrots,seaweed,barbecue material
Recipe Recommendations
- carrots appropriate amount
- seaweed appropriate amount
- rice appropriate amount
- barbecue material appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- roast
- half an hour
- simple
Steps for Japanese shrimp rice balls
1
Wash the shrimps and remove the intestines.
2
Chop the shrimp into minced meat, add the [Kuke 100] barbecue ingredients, mix well, and marinate for 10 minutes.
3
Grind the carrots into pulp with a pulp grinder, and cut the seaweed into pieces.
4
Mix the carrot paste, chopped seaweed and the pickled shrimp paste.
5
Add salt and chicken essence.
6
Mix well.
7
Add the rice.
8
Mix well.
9
Make it into a goose egg shape. (This can be shaped into any shape according to your own mood) Bake: (Please adjust the time and temperature according to the temper of your oven)Japanese shrimp rice balls Make Tips
This rice ball is designed to highlight its natural umami flavor, so there is no need for excessive seasoning. In addition to [Kuke Yibai] BBQ seasoning, I only added a little salt and chicken essence for flavor. It is savory, nutritious, easy to carry, and suitable as a bento. The rice for this rice ball needs to be slightly firm; rice that is too soft is very sticky and hard to shape. Because of the stickiness, it is best to wear disposable plastic gloves while shaping to facilitate handling and maintain hygiene. If you do not have any, you can apply a little salad oil to your hands.