1. Add the chopped seaweed and 1 tablespoon of soy sauce to the rice and mix well.
2. Dip your hands with water and shape the rice into triangular rice balls.
3. Pour 1 tablespoon of June fresh light salt oyster soy sauce and sugar in a bowl, stir well, and use as a sauce for later use.
4. Pour oil in a hot pan, add the rice balls, fry on low heat until slightly yellow, coat with sauce, add chopped Shanghai moss, and turn over.
5. Spread the sauce on the rice ball, put the Shanghai moss on it, turn it over and cut for a few seconds, and take it out of the pan.
6. Put lettuce leaves in the bento box, put in rice balls, decorate with cherry tomatoes and cucumbers, and set off.
