Rice Ball with Plum and Hijiki Seaweed

Name: Rice Ball with Plum and Hijiki Seaweed
Yield: 2 servings
Cuisine: American
Ingredients: 160 grams Plain cooked rice; 1 tsp ● Hijiki seaweed (dried); 1 tsp ● Mentsuyu; 4 grams Shio-kombu; 1 Umeboshi; 1/2 sheet Toasted nori seaweed

cookpad.japan @cookpad_jp

I had tons of different types of seaweed in my pantry.

The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

I had tons of different types of seaweed in my pantry.

The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

cookpad.japan @cookpad_jp

I had tons of different types of seaweed in my pantry.

The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

I had tons of different types of seaweed in my pantry.

The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

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Ingredients

2 servings

160 gramsPlain cooked rice
1 tsp● Hijiki seaweed (dried)
1 tsp● Mentsuyu
4 gramsShio-kombu
1Umeboshi
1/2sheet Toasted nori seaweed

Saved

Steps

1

Rehydrate the hijiki and drain well. Mix with the noodle sauce and microwave at 500w for 30 seconds.
2

Add the hijiki mixture, shio-konbu and the plum (shredded with the stone removed) to the rice and mix. Then wrap the balls with nori.