Japanese Style Shrimp Rice Ball

Name: Japanese Style Shrimp Rice Ball
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh shrimp; Some carrot; Some Seaweed; Some Rice; Some Kuike Yibai Barbecue; Some salt; Some Chicken Bouillon Powder

by Espresso light mood

4.8 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

[Kokke Yibai] The event is coming to an end, and my cool guest journey is coming to an end. There are still many ideas left to show to you in the future~~~

This rice ball mainly reflects its umami taste, so there is no need to add too many seasonings. In addition to the [Kook Yibai] barbecue material, I only added a little salt and chicken essence to taste. It is very delicious and nutritious, and it is convenient to carry and suitable for lunch. .

To make this rice ball, the rice should be slightly harder. The rice that is too soft is sticky and difficult to shape. Because the rice is sticky, it is best to wear disposable plastic gloves when shaping it, which is good for operation and sanitation. If not, you can put a little salad oil on your hands. "

Ingredients

Some Fresh Shrimp
Some Carrot
Some Seaweed
Some Rice
Some Kuike Yibai Barbecue
Some Salt

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Some Chicken Bouillon Powder

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Japanese Style Shrimp Rice Ball

1. Wash the shrimps to remove the intestines.

2. Chop into shrimp paste.

3. Add [Kokke Yibai] barbecue ingredients and mix well.

4. Marinate for 10 minutes.

5. Use a grinder to grind the carrots into puree, and cut the seaweed into pieces.

6. Mix carrot paste, crushed seaweed and marinated shrimp paste, add salt and chicken essence and mix well.

7. Add rice.

8. Mix well....

9. Whole into the oval shape. (This can be shaped into any shape at will according to personal mood).

10. (Please adjust the time and temperature according to the temper of your own oven) The oven is preheated in advance, 175 degrees heating air circulation function, 8 minutes. After baking, wrap a strip of seaweed on the rice ball.