Tuna and Shrimp Colored Rice Balls

Tuna and Shrimp Colored Rice Balls

1. Fresh shrimps are boiled and diced, carrots, red cabbage, and corn kernels are diced. It is best to use sweet corn, yellow.

2. Carrots and corn are cooked

3. Ready to cook rice. The Wuchang rice used this time is too sticky

4. How much water. After cooking, I found that there was more water.

5. When cooking the rice at the same time, let the purple cabbage be boiled, not overcooked.

6. Ripe carrots and corn

7. Plus the purple cabbage that has been drenched in water. Is it very attractive?

8. Add shrimp

9. I like Thousand Islands. I use the mouth-vec, and I personally feel that the taste is better than the taste.

10. Add Thousand Island sauce and homogenize

11. The rice is cooked

12. Add a little salt and mix well

13. Join Heyun

14. Fresh-keeping film ready

15. Scoop the rice ball into a ball

16. Into a group. The rice is slightly softer.

17. Put the remaining rice balls in the plate in the same way

18. The tuna is placed on the rice ball and garnished with tomato sauce.

19. Finished product

Tips:

1. For the rice, just use Thai rice. The Thai rice I used for the first time was good, but it was not enough to eat. The Wuchang rice used for the second time was too sticky.
2. Use electric pressure cooker for cooking!