1. Drain the tuna to remove excess oil and water, mash the meat, and cut the seaweed into small pieces for later use.
2. Put hot rice, pork floss, minced tuna, seaweed flakes, sesame, steamed fish soy sauce (1 teaspoon), and a little canned tuna juice into a bowl in turn.
3. Take an appropriate amount of rice that is well-stirred into a ball with your hands, put it into the rice ball mold, and press out a complete and strong rice ball.
4. Put the cooked rice ball in a baking tray lined with tin foil, brush the surface with light soy sauce, put it in the middle of the preheated oven, and bake at 160 degrees for 8-10 minutes.
5. The Japanese-style grilled rice ball is ready~ Is it a big increase in appetite~
Tips:Crispy rice with the aroma of Shanghai moss and canned tuna from the deep sea. I really don’t want to have a good appetite.
