Tempura rice ball
250g glutinous rice
5g white sesame
1 piece of roasted seaweed
Proper blending oil
50ml sushi vinegar
Step 1Remove the head, thread, coat and tail of the shrimp, and cut the tendons of the abdomen with scissors to straighten it.
Step 2Hook tempura liquid with egg liquid, flour and starch.
Step 3Dip the shrimp with flour.
Step 4Dip in tempura liquid.
Step 5Deep fry in oil pan until crisp. Remove and set aside.
Step 6Half black and white sesame seeds, clean them and bake them in a frying pan for standby.
Step 7Steamed rice and rice, put them in a container, mix in sushi vinegar and salt, and add fried sesame.
Step 8Take the plastic wrap, spread the prepared rice on the plastic wrap, and then put the fried shrimp on it.
Step 9Wrap the rice ball tightly to avoid spreading. Then cut the roasted seaweed into strips and wrap it around the prepared rice ball.
Step 10Made rice balls, babies. The last one was black. I rolled the rice ball in sesame. It tastes delicious.