How to make it
Cook the pearl rice with ¾ cup of water. Let cool and set aside.
Heat oil on high heat and slowly sauté the dried sakura shrimp until fragrant.
Mix the pearl rice, dried sakura shrimp, crab roe, Lee Kum Kee 9° Selected Rice Vinegar and salt together, before shaping it into a rice ball by hand.
Press the Lee Kum Kee Deluxe Abalone in Brown Braising Sauce into the center of the rice ball and wrap with the nori sheets.
Tips: Use the sauce from Lee Kum Kee Deluxe Abalone in Brown Braising Sauce as a dip to make this treat even tastier!