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

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

cookpad.japan @cookpad_jp

I had lots of seaweed on hand.

The seaweed is already salty, so you don't need to put salt on your hands when you make the rice balls. The ratio would be like a pinch of shio-konbu to a heaping bowlful of cooked rice. For 2. Recipe by Shampoo hat

I had lots of seaweed on hand.

The seaweed is already salty, so you don't need to put salt on your hands when you make the rice balls. The ratio would be like a pinch of shio-konbu to a heaping bowlful of cooked rice. For 2. Recipe by Shampoo hat

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

cookpad.japan @cookpad_jp

I had lots of seaweed on hand.

The seaweed is already salty, so you don't need to put salt on your hands when you make the rice balls. The ratio would be like a pinch of shio-konbu to a heaping bowlful of cooked rice. For 2. Recipe by Shampoo hat

I had lots of seaweed on hand.

The seaweed is already salty, so you don't need to put salt on your hands when you make the rice balls. The ratio would be like a pinch of shio-konbu to a heaping bowlful of cooked rice. For 2. Recipe by Shampoo hat

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Ingredients

2 servings

150to 160 grams Plain cooked rice
1 tsp● Wakame seaweed (dried)
1 tsp● Mentsuyu
4to 5 grams Shio-kombu
1 tspRoasted sesame seeds
1Shredded konbu (oboro)

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Steps

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.

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Cooksnaps

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cookpad.japan @cookpad_jp

on September 13, 2013 23:26

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