Slice the fish cakes thinly to ensure the seasoning absorbs well.

Remove seeds from 2 green chili peppers and chop finely.

Heat a pan with oil and sauté 1 tbsp minced garlic until fragrant.

Add the fish cakes to the pan and stir-fry.

Add 3 tbsp soy sauce and 2 tbsp spicy chili powder, then stir-fry.

Add 1 tbsp cooking wine and continue stir-frying.

Add 2 tbsp oligosaccharide and stir-fry until well combined.

Finally, add chopped green chili peppers, stir quickly, and turn off the heat.

Let the spicy fish cakes cool slightly.

Mix 2 cups of cooked rice with a pinch of salt, 2 tbsp sesame oil, and 2 tbsp sesame seeds.

Cut the seaweed sheets into quarters.

Spread rice evenly on the seaweed, add seasoned fish cakes, and roll tightly.