Chicken, radish, and seaweed rice rolls

Ingredients ready: warm germ rice, crispy radish pieces, spicy chicken breast, a sheet of seaweed, low-fat herb salad dressing.

Cut the chicken breast into cubes no larger than 1 cm, cut the sweet crunchy radish into small cubes, and cut the seaweed into small strips along the marks.

Pour an appropriate amount of herb salad dressing into the rice instead of sushi vinegar.

Stir thoroughly with a spoon and let it sit for 2 to 3 minutes to allow the rice mixture to fully absorb the salad dressing; if used immediately after mixing, the rice grains lack stickiness and are prone to falling apart.

Spread the plastic wrap flat, take an appropriate amount of vanilla rice, and place the chicken breast and radish pieces in the middle.

Wrap it up with plastic wrap, twist it tightly into a rice ball, and then shape it into a triangular rice ball.

Unwrap the plastic wrap, use the seaweed to wrap the rice balls, and place them on a plate; then add a bowl of vegetable salad, and you have a low-fat, nutritious breakfast.

Chicken, radish, and seaweed rice rolls, nutritious and delicious!