Anchovy Rice Ball

Name: Anchovy Rice Ball
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 measuring cup Rice; 1.5 measuring cup Shimizu; (Shrimp) 5 Tempura; Some Peas (fresh); 1/2 root carrot; 12g White vinegar; 6g Sugar; 2g salt

by Mu Yu's Baking Time Machine

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The rice in this recipe comes from the high-quality rice flower fragrance of Hengda Xing’an, Gongmi No.1. The steamed rice is crystal clear, soft and glutinous, especially suitable for making rice balls. Onigiri is a traditional Japanese food. The main ingredient is rice, and the main ingredients are fish fillets and shrimp. Producers can add ingredients according to their own preferences, and can also make various styles of rice balls according to personal preferences.

Ingredients

1 measuring cup Rice
1.5 measuring cup Shimizu
(Shrimp) 5 Tempura
Some Peas (fresh)
1/2 root Carrot
12g White Vinegar
6g Sugar
2g Salt

Anchovy Rice Ball

1. Prepare the ingredients needed for anchovy rice balls

2. Take the high-quality rice flower fragrance of Hengda Xing'an, a measuring cup of "Gongmi No. 1", and wash it well

3. Pour the washed rice into the pan, add 1.5 cups of water, and cook until the rice is ripe

4. Put the rice out and let cool for later use

5. Half a carrot, diced and set aside

6. Add a little oil to the pot, stir fry the peas and carrots until they are ripe

7. Start making rice balls. If you don’t have sushi vinegar, you can mix white vinegar, sugar, and salt into sushi vinegar at a ratio of 6:3:1.

8. Pour the rice into a large bowl, pour in the sushi vinegar, and stir well

9. Pour in the fried peas and diced carrots and stir well

10. Take the food glove and put it on your hand, put 1 tablespoon of rice in your hand, add a shrimp, wrap the shrimp with the rice, expose the tail of the shrimp, and put it tightly

11. Make all the rice balls one by one and put them on the plate

Tips:
1. The high-quality rice flower fragrance of Hengda Xing'an, Gongmi No. 1, the steamed rice is crystal clear, soft and glutinous, especially suitable for making rice balls
2. If there is no sushi vinegar, white vinegar, sugar, and salt can be adjusted to sushi vinegar at a ratio of 6:3:1
3. I used fried shrimps for the shrimps in the rice balls. You can also use cooked shrimps instead.