Tuna Onigiri
1.
A box of spicy tuna bald head
2.
Wash carrots, peeled and cut into small cubes
3.
Corn kernels are thawed for use
4.
Wash the sharp pepper and cut into small cubes
5.
Boil a pot of water, blanch the diced carrots and corn kernels for 1 minute
6.
Take out the hot diced carrots and corn kernels, control the water and set aside
7.
Take a clean container and put in mashed canned tuna (not the juice of canned tuna), chopped peppers, diced carrots and corn kernels
8.
Add a spoonful of reduced-fat salad dressing and mix well
9.
Steam a pot of rice, not too soft
10.
Let the steamed rice dry for a while, add two tablespoons of sushi vinegar, mix well and set aside
11.
If you have disposable gloves, it’s best to wear them. I didn’t use plastic wrap instead. Put a piece of plastic wrap on my hand, spread a spoonful of rice, and flatten it.
12.
Put a tablespoon of tuna inset
13.
Spread another layer of rice
14.
Then tighten the four sides of the plastic wrap to form the rice ball into a ball, and then shape it into a triangle. This process is quite tangled. Later, it is much more convenient to borrow a mold.
15.
Wrap a piece of seaweed
16.
Serve it on a plate, then serve with dragon fruit and cucumber (you can mix it with your favorite fruit and salad)
