1. Prepare ingredients
2. Mix rice with bibimbap and seaweed
3. Cut seaweed into small strips
4. Put the rice in the mold, and press the lid
5. Pour out the spare
6. Spread the eel on the grill pan
7. Bake for 5 minutes after preheating at 180 degrees (bake until softened)
8. Take out and cut into small pieces
9. On the rice ball
10. Finally, wrap seaweed
