Ingredients: sushi rice, konjak knot, plum meat sauce, perilla leaves, black sesame.
practice
1. Put proper amount of sesame into sushi rice and mix well.
2. Take the triangular mold, put on the fresh-keeping film, fill the sushi rice into the mold, press it into a triangular rice ball, and then take off the film for standby. Wash and shred perilla leaves.
3. Put konjak knot on the pressed rice ball, pour plum meat sauce, and sprinkle a little black sesame and perilla leaf shreds. It can be served with mustard, Japanese soy sauce and Sushi Ginger.
