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.
