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Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed

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We hope you got benefit from reading it, now let’s go back to seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed recipe. To cook seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed you need 6 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to cook Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:
  1. You need 150 to 160 grams Plain cooked rice
  2. Take 1 tsp ● Wakame seaweed (dried)
  3. Get 1 tsp ● Mentsuyu
  4. Get 4 to 5 grams Shio-kombu
  5. Take 1 tsp Roasted sesame seeds
  6. Provide 1 Shredded konbu (oboro)
Instructions to make Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:
  1. Rehydrate the wakame seaweed and drain well. Add mentsuyu and mix. Microwave at 500W for 30 seconds.
  2. Mix Step 1 and all the rest of the ingredients and make a rice ball. Wrap with shredded konbu and it is done.

You can put almost anything in an onigiri; try I made the mini balls and put canned salmon bits and spiced ginger in the center. I rolled them in black and white seseme seeds and put dried seaweed on. Onigiri is a rice ball which is both a comfort food and a to-go meal in Japan. It is a simple, light and savory food made from steamed rice with a filling inside and usually wrapped with nori (dried seaweed). You can fill an onigiri with anything, but the most common fillings in Japan are umeboshi.

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