Rice Ball
1.
Blanch the broccoli in water, remove it, and absorb the moisture with kitchen paper. Then use a knife to chop up the green flower part and set aside.
2.
Cut the luncheon meat into slices about 4 mm thick, and fry them in a pan until both sides are slightly yellow. spare.
3.
Add the cut broccoli, a little sesame oil, sesame oil, and a little salt to the cooked rice. Mix well.
4.
Put the plastic wrap in the luncheon meat box, leave extra parts on all sides, and put the rice in the luncheon meat box to avoid direct contact between the rice and the box. Press tightly, do not fill up. Then put a piece of luncheon meat on top. Use plastic wrap to take out the rice balls that are shaped like rice balls. Bundle it with strips of seaweed.
5.
Chop the yellow and red peppers and place them on the rice balls.
Tips:
1. Ham has saltiness, so you should put less salt in the rice.
2. Yellow pepper and red pepper can make the onigiri more crispy and refreshing.
