Ingredients
Sushi seaweed ( piece ) | White rice ( A bowl ) |
Crushed perilla (optional) ( Two teaspoons ) | Salt ( Adequate amount ) |
Tomatoes (optional, make thick egg roast) ( One ) | Egg (optional, make thick egg roast) ( Two span> ) |
Bacon (optional) ( One or two slices ) | Arugula (optional) ( Slices for garnish ) |
Black pepper (optional, for making thick egg roast) ( appropriate amount ) | Olive oil (optional, to make thick egg roast) ( a small amount ) |
Cherry tomatoes (optional) ( A few ) |
How to make seaweed rice ball bento
1.First make the tomato thick egg roast.Peel and dice the tomatoes, the thinner the better, break in 2 eggs, add appropriate amount of salt and black pepper, mix the egg liquid and tomatoes and mix well.
2. Heat the pan with less oil and low heat, spread the egg liquid evenly on the bottom of the pan.
3. Roll up the egg skin from one end and cut into pieces for later use.
4. After the rice is cooked, stir in the crushed perilla and salt and mix well.See tips for making shredded perilla.
5. Spread a layer of plastic wrap on the table and put a piece of seaweed on it.
6. Then spread a layer of rice evenly, as shown in the figure, do not spread it too thickly Not too thin.
7.Put on a slice of tomato and cook with thick egg.
8. Burn the thick eggs and add a piece of bacon.Fry the bacon briefly beforehand.
9. Spread another layer of rice, about the same thickness as the one you started spreading.
10.Use the plastic wrap to fold the seaweed diagonally over, and fold the other side over and press it tightly.
11.Similarly, fold the other two opposite corners in this way.
12.Wrap into a square.
13. Dip a knife in some water, wrap it directly in plastic wrap and cut it in half.If it is difficult to cut the seaweed or plastic wrap at the bottom, you can cut it with scissors.
14.Remove the plastic wrap, place on a plate, and garnish with some arugula and cherry tomatoes.
Tips
1.You can choose the ingredients for the bread in the rice balls according to your own preferences, don’t stick to the above.
2.Preparation of shredded perilla: wash fresh perilla leaves, rub them with salt, and coat the surface with salt.Place the perilla leaves one by one on a plate, heat them in the microwave for 2 minutes, then put them in a plastic bag and crush them (if the leaves are not dry enough, you can heat them for a while)
3.Because salt is added to the perilla, the rice Add salt as appropriate.
4.The amount of thick egg roast can be used to make four large rice balls.
5.Seaweed will become damp and difficult to bite because of moisture.You can use a toothpick to poke some small holes in the seaweed.
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