Japanese Seto Style Black Rice Ball
1.
Prepare 150 grams of Greennor Organic Black Rice;
2.
Put the black rice in a large bowl and pour enough boiling water to soak. Because black rice has a tough seed coat on the outside, it is not easy to boil, so black rice is best soaked overnight and then boiled. I use boiling water for soaking. The shortest time is more than three hours.
3.
Put the soaked black rice in a rice cooker, add boiling water and cook. The ratio of rice to water is 1:1.
4.
The fragrant black rice is ready;
5.
Prepare the Japanese-style Seto-style seasoned pine, which contains dried bonito, seaweed, sesame and egg yolk powder, which is very rich;
6.
Start making the rice ball, scoop a spoonful of black rice, wrap it into a ball, then squeeze it in the middle, wrap it with Seto flavored pine, and then wrap it into a triangular rice ball, be sure to compact the rice ball;
7.
After the nonstick pan is heated, add a little bit of cooking oil, brush it evenly with a silicone brush, put in the wrapped rice balls, and fry them crispy on both sides;
8.
After cooking, sprinkle Seto-style seasoned pine on the surface. Greennor organic black rice is grown with black and has high nutritional value.
Tips:
1. The black rice is covered with a tough seed coat, which is not easy to boil, so it is best to soak the black rice overnight before cooking. This time I used the boiling water to soak, at least three hours of soaking.
2. To make rice balls, the rice must be viscous, so after soaking the rice, the ratio of rice to water should be controlled at 1:1.
3. When making rice balls, be sure to press the rice firmly.
