Komatsuna and Shirasu Rice Balls (Onigiri)

Name: Komatsuna and Shirasu Rice Balls (Onigiri)
Yield: Makes about 2 cups cooked rice (about 1 1/2 Japanese rice cooker cups)
Ingredients: at least 2 cups cooked rice (about 400 grams); 1 bunch komatsuna (Japanese mustard spinach); 1 1/2 oz dried baby sardines (shirasu, about 40 grams); 1 tablespoon light soy sauce; 1 tablespoon mirin; 1 tablespoon white sesame seeds; 1 tablespoon sesame oil

HaRu—m @cook_40062923

Easy to remember and simple to make! These rice balls are packed with nutrition.
Recipe background:
I created this recipe while I was pregnant to get more iron and calcium! It's also great for kids who don't like vegetables.

HaRu—m @cook_40062923

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Ingredients

Makes about 2 cups cooked rice (about 1 1/2 Japanese rice cooker cups)

at least 2 cups cooked rice (about 400 grams)
1 bunchkomatsuna (Japanese mustard spinach)
1 1/2 ozdried baby sardines (shirasu, about 40 grams)
1 tablespoonlight soy sauce
1 tablespoonmirin
1 tablespoonwhite sesame seeds
1 tablespoonsesame oil

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Steps

1

Quickly boil the dried baby sardines to remove any fishy smell. Roughly chop the komatsuna.
2

Heat the sesame oil in a frying pan. Add the dried baby sardines and sauté for about 1 minute, then add the chopped komatsuna and continue to sauté.
3

When the komatsuna turns a bright green, add the soy sauce and mirin. Cook until the liquid evaporates. Stir in the sesame seeds at the end.
4

Serve the mixture over rice or shape into rice balls (onigiri) and enjoy!