1. Prepare the rice you need
2. Take an appropriate amount of water.
3. The salt, sugar, and white vinegar in the auxiliary materials are 1:3:4 of homemade sushi vinegar, and put it on the cooked rice. While the rice is warm, mix well in the same direction.
4. Prepare pork floss and a large piece of sushi nori. Cut the seaweed according to the shape you need.
5. If the rice balls are very sticky, add a small amount of olive oil. Take a small ball of rice ball, then squeeze it, and put pork floss in the center. The meat floss can be put or not put according to your preference.
6. Wash the lettuce and set it aside.
7. I was wearing gloves and squeezed the rice ball into a hill shape, and then added a rectangular seaweed underneath. This is a very common shape in Japanese rice balls. This shape is easier for children to hold, and the seaweed does not stick to the hands. The top is sprinkled with black sesame seeds, which is beautiful and delicious. The wine and wine glasses at the back are for the taro father.
Tips:1. The ratio of rice to water is based on your own. Some people like harder rice, and some like softer rice.
2. The shape of the rice ball can be varied, so you don't need to be too restrictive.
