1. You can prepare the ingredients according to your own taste. I chose a few brightly colored ingredients, such as shredded purple cabbage, sliced okra, and sliced cherry radish.
2. Fried egg skins are used to wrap rice balls. The eggs are beaten and a spoonful of water starch is added to increase the toughness of the egg skins. The frying pan is lightly oiled and fried into thin egg skins.
3. Add two spoons of sushi vinegar to the cooked rice. Sushi vinegar is seasoned.
4. Spread plastic wrap on the cutting board and place the vegetables first.
5. Then dip some water on your hands, grab some rice, hold them into small rice balls and place them on top of the vegetables (the water on your hands is to prevent the rice from sticking to your hands)
6. Lift the four corners of the plastic wrap to wrap the rice ball
7. Shape the rice balls through plastic wrap
8. According to this method, wrap all the rice balls and let them rest for a while to set the shape. When wrapping the rice balls with egg wrappers, be gentle, avoid puncturing the egg wrappers and tie them with green onion leaves or leek leaves. I used a mold to press the slices of ham and carrots, and use a scraper to scrape two slices of cucumber vertically to wrap the rice balls.
9. After setting the shape, remove the cling film and place it on the plate
10. Served with miso soup and fried fish, a proper Japanese breakfast😋
