Edamame and Shio Kombu Rice Balls (Freezer-Friendly)

Name: Edamame and Shio Kombu Rice Balls (Freezer-Friendly)
Yield: Makes about 2 cups of rice
Ingredients: 2 cups uncooked Japanese short-grain rice (about 360 grams); 1 tablespoon white dashi; 3.5 ounces frozen shelled edamame (about 100 grams); 0.5 ounce shio kombu (about 15 grams); 2 tablespoons toasted sesame seeds

鈴木美鈴 @misuzu_suzuki

Each grain of rice is infused with the savory flavors of white dashi and edamame, making these rice balls taste like a special treat, even though they're easy to make. Perfect for lunchboxes too!
Recipe background: I wanted to create a recipe for mixed rice with edamame and shio kombu, so I came up with this.

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Ingredients

Makes about 2 cups of rice

2 cupsuncooked Japanese short-grain rice (about 360 grams)
1 tablespoonwhite dashi
3.5 ouncesfrozen shelled edamame (about 100 grams)
0.5 ounceshio kombu (about 15 grams)
2 tablespoonstoasted sesame seeds

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Steps

1

Rinse the rice and add water up to the 2-cup line in your rice cooker. Add the white dashi and frozen edamame, stir briefly, and cook the rice as usual.
2

When the rice is done, add the shio kombu and toasted sesame seeds. Gently mix with a rice paddle using a cutting motion. Place a portion of the rice onto a sheet of plastic wrap, wrap it up, and shape into a ball.
3

To freeze: Wrap each rice ball in plastic wrap and place in a zip-top freezer bag. Store in the freezer for up to 3 weeks. To reheat: Microwave from frozen at 600W for 2 minutes, flip, and heat for 1 more minute.
4

YouTube video: https://youtu.be/DCi8dOIzM54