The Rice Cooked with Seaweed is Crispy, Crispy, Salty and Crispy, One Bite

Name: The Rice Cooked with Seaweed is Crispy, Crispy, Salty and Crispy, One Bite
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 bowl Koshihikari Rice; 1/2 a small bowl Original Seaweed; 1 tablespoon Oyster sauce; 1 tablespoon Corn oil; 2 tablespoons Cooked white sesame

by Li Xiaobin

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

It is more fun to make homemade rice with rice at home, and it is relatively better to control the intake of salt and oil~

Ingredients

1 bowl Koshihikari Rice
1/2 a small bowl Original Seaweed
1 tablespoon Oyster Sauce

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1 tablespoon Corn Oil
2 tablespoons Cooked White Sesame

The Rice Cooked with Seaweed is Crispy, Crispy, Salty and Crispy, One Bite

1. Koshihikari Rice

2. Wash 400 grams of rice, add 1.1 times water and cook

3. Put out a bowl of rice, add oyster sauce and corn oil

4. Add cooked white sesame seeds

5. Crushed Nori

6. Mix well and pour it on greased paper, flatten it with a spoon

7. Cover with oil paper

8. Roll out to the thickness of about two coins, dip a knife in water, cut the rice cake into pieces, and bake it in a 200-degree oven for 25 minutes. The rice cooked with special rice for Koshihikari Sushi is even more delicious!

Tips:
Add oil to the rice to make it more crispy. If the temperature of the oven at home is higher, you can reduce the cooking time as appropriate, and you can see the rice crust becomes golden.

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