For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls

Name: For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Non-glutinous rice or mochi rice; 3 tbsp Shiso hijiki; 2 tsp or more Roasted white sesame seeds

cookpad.japan @cookpad_jp

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.

Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

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Ingredients

2 servings

350 gramsNon-glutinous rice or mochi rice
3 tbspShiso hijiki
2 tspor more Roasted white sesame seeds

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Steps

1

Prepare shiso hijiki. Refer to.
https://cookpad.wasmer.app/us/recipes/143311-homemade-shiso-hijiki-seaweed

Homemade Shiso Hijiki Seaweed
2

Cook the rice and allow about 5 minutes for it to steam. Add the shiso hijiki and the white sesame seeds to the rice and mix well.
3

Take rice in your hands while it is still hot, and shape it into rice balls. This recipe makes two large onigiris.
4

Refer tofor homemade yukari dried red shiso flakes.