Purple cabbage rice ball

Prepare all the ingredients and seasonings. Dice the cucumber, dice the luncheon meat, and shred the purple cabbage (it's best to blanch it to make it softer).

Put white sugar, Weidamei fragrant rice vinegar, and June Fresh 12g light salt premium kelp soy sauce in a small bowl and stir until the sugar is dissolved.

Put the rice into a large bowl, pour in the sauce that was just prepared, and mix evenly.

Pour in the blanched shredded purple cabbage and stir evenly.

Dip the rice ball mold in cool boiled water to prevent sticking, scoop half of the rice into the mold, and press it down with a spoon.

Scoop up a little salad dressing, and add diced cucumber and diced luncheon meat.

Cover with another layer of rice until the mold is full, and press it down firmly.

Cover it with the same lid that has also been moistened, and press tightly.

Remove the lid, flip the mold to release the rice ball, and the purple cabbage rice ball is ready. If you want to take it to school (or work), you can wrap it in plastic wrap.

Beautiful rice balls, small and cute, are sure to be popular with children.

Pair it with a vegetable salad, fry a poached egg, and pour a glass of milk. Such a breakfast is simple yet nutritious.