Salmon and Vegetable Bento
by The little prince in the bag
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Mix northeastern rice and glutinous rice at a ratio of 3:1 and cook;
2. Mix white vinegar, sugar, and salt in a ratio of 6:2:1, put them in a microwave oven on medium-high heat for 1 minute, take it out and stir well for later use;
3. Pour the prepared sushi vinegar into the cooked rice while it is hot, stir them evenly and let cool;
4. Boil water in a pot, add a small amount of salt and oil, put the broccoli in the blanching water, and cool the blanched broccoli with cool boiled water;
5. Slice the salmon and set aside;
6. Wear disposable gloves with both hands, and put the washed lettuce on the bottom of the lunch box;
7. Put a ball of sushi rice on the fresh-keeping bag, press it into a pie, and put pork floss in the middle;
8. Use the fresh-keeping bag to form a spherical shape, and put it into the prepared mold;
9. Press tightly. If it is not enough, you can add more rice, fill it up, and press it down to get out of the mold;
10. Cut the seaweed into long strips and wrap them along the edge of the sushi rice ball;
11. Make another mold in the same way, press it out of the mold, and wrap it with seaweed edges;
12. Put the prepared rice balls in a lunch box, and use raisins to make eyes and nose, and cut small strips of seaweed to make her beard;
13. Place the pictured salmon under the rice ball;
14. Place blanched broccoli on both sides, put some red grapes on top, and finally put a few slices of cucumber.
15. Cute, I also tied it with a flower hairpin.
