How do you make a simple and easy to make Japanese style bento rice ball?

When I watched TV dramas before, I envied the bento in Japanese TV dramas.,It looks very exquisite.,It seems like I can have a copy of it.But now we basically order takeout at noon, and very few people bring their own bento to work and eat at noon, but the phenomenon of bringing bento is still very common in Japan, and housewives are ingenious, and after a while, they will be able to make exquisite bento, so that housewives like us are really envious.

Today I'm going to share with you a rice ball method that I just learned, it looks like I have an appetite, not to mention, all kinds of ingredients are also very rich and balanced, and the method is very simple, even if I haven't been in the kitchen before, I can still easily control it.

The resulting rice balls are great to eat for lunch or lunch, and the ingredients are simple,Basically, there are all in the house.,Don't throw away the box of luncheon meat.,It's a very important prop in the later stage.。

【Luncheon meat rice balls】

——Ingredients Required——

1 box of luncheon meat, 150 grams of rice, 50 grams of corn kernels, 50 grams of carrots, appropriate amount of seaweed, 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, appropriate amount of cooking oil.

[Production Steps]:

1. I have prepared all the ingredients, I can put my favorite ingredients, I put corn and carrots. Just prepare a little bit.

2. After the rice is cooked first, you can also prepare the leftovers, wash the rice and then add an appropriate amount of water and simmer.

3. Break off the corn kernels, clean them one by one, control the carrots into shreds, boil water in the pot, put the corn kernels in and blanch them, and control the moisture for later use.

4. Cut the luncheon meat into 6 slices and pour an appropriate amount of cooking oil into the pot. When we open the lid of the luncheon meat, we are careful not to let the lid of the luncheon meat cut our hands. Put the luncheon meat in and fry until golden brown on both sides, then remove it and set aside.

5. Add carrots and corn kernels to the original pot for frying luncheon meat, and stir-fry quickly and evenly. Pour in the rice and add 1 tablespoon of rice vinegar and 2 tablespoons of light soy sauce.

<>6. After stir-frying evenly, put the chopped seaweed in again, and turn off the heat after stir-frying evenly. Be careful not to stir-fry the rice.

<>7. Cover the box of luncheon meat with a layer of plastic wrap. Add another quarter of the rice to the box and compact. Put the luncheon meat in again and press it tightly again.

<>8. Finally, put out the plastic wrap, take out the rice balls, and then wrap a strip of seaweed, does it look very appetizing, 10 minutes can be done breakfast or lunch is not a problem, you can also take it as a bento for children to take to school to eat, the materials are simple, to the need for luncheon meat, rice and seaweed These 3 ingredients can be. It can be done in a few easy steps, and the big rice balls will be full after eating a stomach.

[Tips]:

1. Don't throw away the box of luncheon meat, it's very useful to use it to press rice balls.

2. Rice can be freshly cooked or leftover rice can be used.

3. You can also put sushi vinegar instead of light soy sauce and rice vinegar to season the rice ball.

First prepare the rice, and then make some cute delicacies, such as those in the shape of pigs, made of carrots, and spread them on top of the rice balls, which are very delicious.

Prepare fresh rice balls, then prepare some diced carrots, diced cucumbers, and some meat floss, add diced carrots and cucumbers, put them in the rice balls, stir well, and then sprinkle some meat floss, wrap in seaweed and serve.

Rice balls are easy to make, so prepare just the right amount of rice in advance, prepare the ingredients you need, cucumbers, meat floss, salad dressing, etc., and when the time comes, you only need small bamboo mats and seaweed, and wrap them together.

The reason why Japanese bento is so beautiful is also related to the eating habits of Japanese people. As a result, their bento boxes are mainly served cold, fast food is processed directly in supermarkets, and there is basically no soup. This is something that we Chinese cannot learn.

At least a lot of people's stomachs can't stand it. Since ancient times, Japanese people have loved to eat cold foods such as sushi, sashimi, rice balls, etc. If you go to a restaurant, you will be given a glass of ice water in winter and summer, which the Japanese consider difficult to drink.

This is a result of their eating habits. Their lunch is mainly cold and does not need to be heated at noon.

If you go to a supermarket in Japan, you will find that you can become a Japanese chef even if you can't cook. Because there are fried rice, dumplings, fried chicken, hash browns in the fridge. Everything, the method of operation is very detailed.

Most housewives process these quick foods directly and put them in bento boxes. Add a few decorations to make a cute bento. And these fast foods are high additives and unhealthy representatives in China.

After the above analysis, there is no fried soup among the Japanese, so there is no soup residue. This bento is easy to carry and clean. But if we pay attention to the color, aroma, etc., we may find it difficult to swallow such food.

Onigiri is made by preparing 1 bowl of rice, 2 slices of seaweed, a pinch of sesame seeds, and a pinch of salt. The first step is to cook a pot of rice. Unlike sushi, rice balls are made with hot rice, which is soft and sticky.

When cooking rice, it is best to choose Tohoku rice, because Japan is still very particular about eating rice. The taste of Tohoku rice and Japanese rice is the most similar, and rice that is too loose is not suitable for cooking balls. Second, take a small bowl, tear the seaweed into small pieces and put it in the bowl.

Add a pinch of salt and sesame seeds. If you have meat floss at home, you can also put some. Put the freshly cooked rice in a bowl while it is hot and mix well.

The third step is to make the rice into a circle or triangle. This step must be performed while it is hot. The round shape is good to pinch.

Let's talk about how to knead the triangular rice ball. Before kneading the rice balls, dip your hands in a little water to prevent the rice from sticking to your hands. Staggered hands up and down.

The start is a bit flat. The upwind is triangular in shape. Squeeze the rice balls vigorously.

Then change the direction of the rice ball and pinch it again with both hands up and down. In this way, the triangular rice balls will be pinched a few times. Step 4:

Once the rice balls are kneaded, you can cut out a cute ornament with seaweed and place them on top of the rice balls. A lovely rice ball is ready. If you have sausages at home, the grilled meat can also be sandwiched into rice balls, which is very delicious.

Use soft glutinous rice to cook the dough. Loose rice is not easy to form and is not suitable for cooking rice balls. When kneading the rice balls, be sure to dip your hands in some water while they are hot, otherwise the rice will be too sticky to form.

The lower body is slightly flat, and the upper body is hilly. Knead once, turn the rice ball into a face, and knead it 3-5 times.

Start by cooking the rice, then take a small bowl, tear the seaweed into small pieces, put it in a bowl, and add salt and sesame seeds. At this time, the rice is made into a circle or triangle, and then a little water can be dipped when kneading the rice balls. After kneading the rice balls, you can use seaweed to create cute decorations and put them on top of the rice balls, so that the cute Japanese rice balls are ready.

You can steam the rice, let it cool, stir it with your favorite toppings, and pinch it out into some cute shapes.

The practice of Japanese rice balls (excerpt from Fashion Health).

Basic production method:

Ingredients - 1000 grams of rice, 1000 grams of water, 300 grams of sugar, 60 grams of vinegar, 20 grams of salt, 10 grams of monosodium glutamate.

Production method - add water to boil in China, add sugar, salt, monosodium glutamate, and put vinegar essence after cooling, that is, sweet and sour water. Then wash the rice, soak it for two hours, filter out the water, put it in a pot of boiling water and boil, when the water is dry, simmer and simmer, and then pour it into a basin. Add sweet and sour water and stir well, cover with wet gauze and set aside.

Salmon rice balls:

Ingredients - 200 grams of salmon, 1 sheet of seaweed, 50 grams of kelp. 1000 grams of rice balls.

How to make it – Cook seaweed and kelp and mix with rice. The salmon meat is stuffed and then wrapped in the mixed rice to form a rice ball.

Japanese-style pork floss rice ball.

Ingredients: 2 bowls of hot rice.

Meat floss to taste. 2 tablespoons sushi vinegar.

Appropriate amount of Japanese-style soy sauce.

Directions: Pour sushi vinegar into the hot rice, mix well and set aside.

Take a piece of plastic wrap, put 1 4 rice on **, add meat floss to the rice, tighten it along the ** with plastic wrap, and gently compact the rice ball.

Take a small amount of oil under the pan-bottomed wok, put in the rice balls and fry them over low heat, see that the rice balls are slightly browned, sweep on a layer of soy sauce, then reverse the rice balls, and repeatedly sweep the soy sauce until the rice balls are golden brown.

Note: Rice balls can be molded into triangles, circles, or hearts, and the filling can also be changed at will, including cheese, pickled radish, etc.

How to make Japanese rice balls.

1. Wet your hands with water so that the rice does not stick to your hands. Then take a pinch of salt mixed with white sesame seeds and make the whole palm of your hand covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand and gently knead it into a ball.

3. Dig a depression in the rice with two fingers, put in the salmon that has been grilled and mashed, and then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and knead it into a full triangle shape with your right hand while turning. Be careful not to push too hard, otherwise the rice balls will be stiffer.

5. Put the kneaded rice ball on the seaweed cut into a rectangle**, and roll it up from both sides to wrap it. Put a little salmon on the head of the rice ball to let people know what the rice ball is made of.

A variety of rice balls toppings: braised tuna cubes from the inside to the left, stir-fried pickled mustard greens, stir-fried minced beef and pork, tuna with mayonnaise sauce, dried bonito cheese. When the cheese is wrapped in hot rice, it dissolves into a slimy paste.

If you really can't buy it, go to the supermarket and buy it, it's too troublesome to do it yourself

It's very good, and I also like to eat rice balls.

So to add a little more, you can also prepare a few plum rice balls, that is, white rice wrapped with Japanese sour plums, and other methods are the same as ordinary rice balls, which are very appetizing to eat when you are tired from an outing.

1. Method 1: Cut the pork into small pieces, marinate it in salt and oil, and cut the broccoli into small flowers. Finely chop the corn, carrots, and broccoli, leave a part for garnish, and cut the hot dog intestines horizontally and vertically into three knives.

Boil water in a pot, put a spoonful of oil, a spoonful of salt, put eggs, corn, hot dogs in and boil. After the water boils, pour in the broccoli, carrots boiled, broccoli, carrots hot dog cooked and scooped up, eggs, corn continue to cook until cooked and then scooped up. Heat the oil in a pan and stir-fry the diced pork.

Pour in the chopped vegetables and stir-fry together. Add half a tablespoon of salt and stir-fry evenly to remove. Fill the bowl with rice and add the fried diced pork.

Use gloves to knead into rice balls and knead them solidly. Pack into a lunch box.

2. Method 2: Seasoning A: 1 tablespoon of soy sauce, 1 tablespoon of rice and egg yolk salad dressing, 1 teaspoon of soy sauce, and slightly more fried white sesame seeds.

Method: Put seasoning A into a bowl and stir well, then add rice and mix well by chopping and mixing. Divide into 3 equal portions and knead into triangles.

Spread baking paper inside the iron pan and set 1Row on top, then put in the oven and bake for about 5 to 7 minutes. Let it cool and wrap it in roasted seaweed.

3. Method 3: Seasoning: salt & coarse black pepper, 1 2 teaspoons of soy sauce.

Method: Put the cream in a pan and heat it until it melts, then add ham and corn to stir-fry, and season with A. Put the rice in a bowl and stir, divide into 3 equal parts and knead into a circle.