Fish Cakes and Seaweed Rice
by Kikuko Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Spare ingredients, cook rice in the rice cooker, and start preparing;
2. Shred fish cakes;
3. Shred carrots;
4. Chopped green onions
5. Add a small amount of salt to beat the eggs and spread on both sides;
6. Spread the eggs and cut into strips;
7. Heat a small amount of oil, fry the shallots, fry the carrots, add a little salt;
8. Fry the ham hot and cut into strips;
9. Make fish cake sauce: 1 spoon of fine chili powder + 1 spoon of ordinary chili noodles + 1 spoon of sugar + 2 spoons of soy sauce + 1 spoon of fish sauce, mix thoroughly;
10. Stir-fry shallots in hot oil;
11. Fried fish cake shreds;
12. Pour the sauce;
13. Add a small amount of water to stir-fry the sauce until it tastes into the fish cakes, turn off the heat and set aside;
14. Pour sesame oil, black ripe sesame seeds, white ripe sesame seeds, appropriate amount of salt into the steamed rice and mix well. Do not put too much sesame oil and salt, not too salty or too greasy;
15. Spread a piece of seaweed and rice, the flatter and firmer the spread, the better;
16. Put sour radish and burdock sticks;
17. Put carrot shreds;
18. Put fish cakes;
19. Put ham and egg strips, cover fish cakes and carrot shreds with ham and eggs, so as not to run out of shreds when rolling;
20. Press the egg skin with your fingers in front, and roll your thumb forward with the roller blind;
21. Push the front four fingers firmly to close the rice at both ends;
22. Strict
23. After rolling, brush a thin layer of sesame oil, it looks bright and tastes delicious;
24. Cut and set the plate;
25. Not bad
