How to make Japanese rice balls How to make Japanese rice balls

Japanese rice balls are the most representative traditional food in Japan. They have appeared as early as the Warring States Period in Japan. Until now, rice balls are still the most common staple food in various parts of Japan. So how to make this kind of Japanese rice balls with local characteristics? Next, I will write down its specific method to tell you, and friends who want to eat it can learn to make it by themselves.

How to make Japanese rice balls How to make Japanese rice balls

Ingredients for making Japanese rice balls

When making Japanese rice balls, you need to prepare 100 grams of salmon, 160 grams of rice or Japanese rice, and an appropriate amount of black sesame seeds and seaweed leaves.

Specific steps for making Japanese rice balls

1. Put the prepared rice in a pot, add appropriate amount of water, turn on the fire to steam it, take it out after it is steamed, then mix it evenly and let it cool naturally on the plate.

2. Put a little cooking oil in the pan, heat it, then put the salmon in the pan and fry it. When both sides of the salmon are browned, take it out and you can smell the strong fish aroma.

3. Put the fried salmon in a bowl, crush it with a spoon, add appropriate amount of table salt and sesame seeds, and mix well with chopsticks. If the salmon is salty, no salt is needed.

4. Crush the sesame seeds and apply a layer on your hands. Then put the rice in your hands and knead it into a ball. Dig a hole in the middle, put the salmon meat into the hole, cover the hole with rice, and then put a small amount of salmon meat on the top layer.

5. Make the rice ball into a triangle shape, then wrap its bottom with seaweed. Now the fragrant Japanese rice ball is ready to be eaten.