Corn, ham, seaweed, and rice dumplings

Steam the rice in advance and set it aside.

2. The required ingredients are ready.

3. Beat the eggs, preheat the Maxim non stick pan with oil and heat it up. Spread the egg mixture into egg shells and serve.

4. After blanching the corn, remove it and let it cool. Peel off the corn kernels for later use.

5. Cut cucumber and egg skin into strips for later use.

6. Cut the ham sausage into strips and put them on a plate.

7. Mix rice with sushi vinegar, spread evenly on seaweed, and sprinkle with corn kernels.

8. Add egg shells, cucumber strips, and ham sausages.

9. Use a sushi curtain to roll it up from one side, compact it tightly, and then change the knife.

10. Seaweed rice dumplings are perfect for serving on a plate, paired with your favorite sauce.

11. Finished product drawings.