Shrimp and potato rice balls

Overview

The color is much prettier if you use carrots. I used potatoes. The color looks a little different, but the taste is not bad either.

Materials required.
Wash the shrimps, remove the muddy intestines, chop into puree, and mix well with [Kuke Yibai] barbecue ingredients.
Mix the crushed seaweed and marinated shrimp, add a little salt and mix well.
Peel the potatoes and cut into cubes, fry in a little oil and season with salt.
Use a rice cooker to cook the rice, add diced potatoes and mixed shrimp paste, etc. and mix well. (For a better color, since carrots are not used, some sushi soy sauce is added.) Arrange it into an oval shape (more beautiful than a round shape). Preheat the oven in advance to 175 degrees for 8 minutes. After baking, wrap a strip of seaweed in the middle of the rice ball.