STEP 1/7
Wash 1 cup brown rice and 1/2 cup black rice thoroughly and add 2+1/2 cups of water to cook rice.
STEP 2/7
Bring to a boil over high heat and boil over low heat for about 25 minutes if further movement occurs.
STEP 3/7
Cook the thinly sliced lotus root with 2 cups of water, 2 tablespoons of vinegar, and a little salt while the rice is cooked.
STEP 4/7
Blanch the water parsley slightly, cool it in cold water, squeeze the water out, and tear it to the right thickness.
STEP 5/7
When the rice is ready, mix 2 tablespoons of vinegar, 3 tablespoons of grain syrup, and 1/2 teaspoon of salt when it is hot.
STEP 6/7
Make a bite-sized round rice.
STEP 7/7
Put the boiled lotus root on the rice ball and tie it with water parsley.
If you don't have water parsley, blanch chives or chives slightly.