Shrimp Rice Ball

Shrimp Rice Ball

1. Raw materials are reserved.

2. Wash the rice and corn dregs, pour it into the rice cooker, and add an appropriate amount of water.

3. Cook into rice and set aside.

4. After cooking the multi-grain rice, let it cool to about 40 degrees, add sushi vinegar, and stir well.

5. Reserve live shrimp.

6. Open from the side of the shrimp head, remove the shrimp string and shrimp intestines.

7. Leave the last section of prawn tails and prawn shells unpeeled, add cooking wine, marinate with pepper to taste, then blanch them in a pot.

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

9. Put a shrimp in the center.

10. Round the plastic wrap, leave the shrimp tails on the outside, and pinch tightly.

11. Carefully remove the plastic wrap, and a shrimp rice ball is ready.

12. The other three-purpose onigiri is similar. Wrap the whole shrimp, shape it into a triangle, and wrap a piece of seaweed.