1. Rinse the sushi rice with water, drain the water, add it to the rice cooker, add an appropriate amount of water and cook it into fragrant rice.
2. Clean the chicken breast, remove the fascia and grease, cut into small pieces, add cooking wine and pepper, and marinate for about 30 minutes to remove the fishy.
3. Put an appropriate amount of corn oil in a non-stick pan, heat up and use garlic flakes to explode the aroma.
4. Add chicken breasts and stir fry until the chicken breasts are completely discolored.
5. Add the teriyaki sauce and stir fry for a good taste, serve and set aside.
6. The rice is cooked and served until warm, ready to make sushi rice balls.
7. Take a fresh-keeping bag, put a spoonful of rice in it, press it into the shape of a dumpling skin through the bag, and wrap a spoonful of teriyaki chicken nuggets inside.
8. Then the mouth of the tiger slowly rises through the fresh-keeping bag until it is wrapped in a ball shape, then take a piece of seaweed and cut out the shape to decorate the rice ball.
Tips:1. When making a sushi rice ball, you must let it cool and then wrap the seaweed, otherwise the seaweed will get wet and affect the taste.
2. In order to prevent the rice from sticking to your hands, you can also wear disposable gloves to make rice balls.
