1. The rice is washed clean.
2. Chop carrots into cubes. I use a silk grater to shred it and then chop it. You can also use a food processor.
3. Add carrot diced to the rice.
4. Add the right amount of water, the same amount as usual for cooking rice. The rice cooker has the normal cooking function.
5. During the cooking process, prepare pork floss and seaweed. Crushed seaweed. You can pack it in a fresh-keeping bag and knead it casually.
6. After the rice is tripped, simmer for five minutes, then open the lid, let the rice cool for a few minutes, then pour the pork floss and seaweed when it is not very hot. It would be better if you have sushi vinegar at home. I didn't have it, so I didn't let it go.
7. Stir the seaweed pork floss and rice with a rice spoon.
8. When the rice is not so hot, put the mixed rice into a mold you like and compact it. Then remove the mold and rice first, use ketchup to draw a few strips on the plate, then push the rice ball out and remove the mold. I forgot to take a picture in the next step, I can only explain.
9. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed
Tips:1. When cooking rice, add some peas, corn, carrots, etc. to make the color richer.
2. Don't put too much pork floss, otherwise the rice will be a bit dry, I think my pork floss is a bit too much.
3. When shaping the rice ball, you can make it as long as it is not so hot. If it is too cold, the rice will become hard and difficult to make.
