Shrimp Rice Ball

Name: Shrimp Rice Ball
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g shrimp; 50g Rice; 30g Corn grits (yellow); 2 tablets Seaweed

by Chen Huan

5.0 (1)

Favorite

13

Difficulty

Easy

Time

1h

Serving

3

Very cute shrimp rice ball, with a coat of coarse grains, with large shrimp inside, suitable for breakfast staple food.

Ingredients

50g Shrimp
50g Rice
30g Corn Grits (yellow)
2 tablets Seaweed

Shrimp Rice Ball

1. Prepare the ingredients for later use, wash the rice and corn grits, pour them into the rice cooker, and add appropriate amount of water

2. Cook into rice for later use. After cooking the mixed grain rice, let it cool to about 40 degrees. Add sushi vinegar and stir well.

3. Reserve live shrimp, open from the side of the shrimp head, remove the shrimp string and shrimp intestines

4. Leave the last section of shrimp tails and shrimp shells unpeeled, add cooking wine, pepper, salt to taste, then boil in the pot until cooked

5. Take an appropriate amount of rice and spread it on the plastic wrap

6. Put a shrimp in the middle, round the plastic wrap, leave the tail of the shrimp on the outside, pinch tight

7. Carefully remove the plastic wrap, one shrimp rice ball is ready

8. The other three-purpose rice ball is similar in practice. Wrap the whole shrimp, shape it into a triangle, and then wrap a piece of seaweed.

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