Seaweed Pork Floss Cheese Rice Ball

Name: Seaweed Pork Floss Cheese Rice Ball
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice; 4 slices Cheese slices; Some Seaweed; Some Pork floss; Some ketchup; Some Sushi vinegar

by soshaw

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Recently, I received special rice for Koshihikari Sushi from Sakado. I used it for cooking. It was really fragrant. I happened to see a great god in the group making this rice ball, thinking that it would be suitable for the children at home, so I hurried to learn it. The preparation method is also relatively simple and convenient, the taste is really good when eaten while it is hot, it is worth recommending!

Ingredients

150g Rice
4 slices Cheese Slices
Some Seaweed
Some Pork Floss
Some Ketchup
Some Sushi Vinegar

Seaweed Pork Floss Cheese Rice Ball

1. Wash the rice, add water and boil it into rice

2. Add the sushi vinegar while it is hot and stir well

3. Sliced cheese, cut into small pieces

4. Add seaweed and pork floss to the rice and mix well

5. Rice with a small slice of cheese, round it

6. Cover with a small slice of cheese

7. Squeeze the ketchup

8. Bake at 180° in the oven until the cheese is softened

9. Eat while it's hot

10. The rice cooked with special rice for Koshihikari sushi at Sagado is more delicious

Tips:
1. I use the special rice for Koshihikari Sushi at Sakadō, which is very fragrant for cooking and suitable for making rice balls.
2. Cheese slices I am all four slices
3. Sushi vinegar can be added or not, adjust by yourself
4. The crushed seaweed I use is the kind that is specially used for bibimbap. It is seasoned, and the floss itself is also salty, so the rice does not need to be seasoned.