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For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls

For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls

Onigiri with shiso hijiki seaweed. Refreshing and delicious. The rice balls are tasty even after they cool and are also great for bentos.

Ingredients: 2 servings

Non-glutinous rice or mochi rice
1 rice cooker cup's worth (180 ml)
Shiso hijiki
3 tablespoons
Roasted white sesame seeds
2 teaspoons or more

Steps

1. Prepare shiso hijiki. Refer to (Recipe ID: 1725680).
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 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.