RICE BALL COOKER RECIPES

Steps:

• Prepare 80 grams of Yunnan flower rice and 500 grams of ordinary rice and mix them
• After washing the rice and flowered rice, put it into the electric rice cooker and add water to the height of the index finger of one section of rice.
• Close the lid, press the cooking button, about 45 minutes until the rice is cooked
• Use the cooking time to make two kinds of fillings, the first kind is the filling of spicy cabbage, chop the spicy cabbage, add sesame seeds, a little sugar and sesame oil and mix well, then
• The second kind of tuna salad is stuffing. Open a can of canned tuna and tear it into pieces. Add three soft-boiled eggs, half a spoon of salt, a little sugar, and the rich Kewpie salad dressing.
• If you don’t have sushi vinegar like me, just make your own! Very simple!
  Add white vinegar, sugar, and salt in a small pot, heat and stir until the sugar and salt are all melted. The sushi vinegar is ready!
• The inner pot of the spherical kettle electric rice cooker has a spherical shape. During the cooking process, a large circulation can be formed to boil, so that every grain of rice is filled with water, and the rice grains will be more plump and soft after being cooked. The rice made by Yunnan Huami is super beautiful! !
• After the rice is cooked, remember to pour in the homemade sushi vinegar while it is still hot!
• Stir thoroughly with a rice spoon to make the sushi vinegar and rice fully blend
• Rice balls can be made when the rice is cold to warm (close to room temperature). Prepare a rectangular plastic wrap, weigh the rice, each rice ball weighs about 100g
• According to the traditional method, the rice balls should be wetted with some salt and then started to pinch, so we use salt water. Add a spoonful of salt to the drinking water and mix it evenly. Wet your hands so that the rice balls will not stick to your hands! Or it will be more convenient to use disposable gloves directly
• Press the rice into a pie on the plastic wrap, the bigger the rice pie, the better
• Put the filling with a spoon in the middle
• Pick up all sides of the plastic wrap
• Pull up the four corners of the plastic wrap to close it, and wrap the rice into a ball
• Open the plastic wrap, a round rice ball appeared
• Load the triangular rice ball mold (fried chicken is easy to use! Don't be afraid to pinch the beautiful rice ball!)
• Cover the lid of the mold and compact the rice
• Remove the lid of the mold, turn the bottom upside down, press the triangle lightly, and the rice ball will be taken out! ! On the bottom of the rice ball, wrap a sheet of instant seaweed. The cute rice ball is ready for sauce

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.