Prepare shiso hijiki. Refer to (Recipe ID: 1725680).
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.
Take rice in your hands while it is still hot, and shape it into rice balls. This recipe makes two large onigiris.
Refer to (Recipe ID: 1725655) for homemade yukari dried red shiso flakes.
Story Behind this Recipe
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. See (Recipe ID: 2563465) for 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.