Simple Way to Make Perfect Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed

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Before you jump to Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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We hope you got benefit from reading it, now let’s go back to seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed recipe. You can cook seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed using 6 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to prepare Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:

  1. Take 150 of to 160 grams Plain cooked rice.
  2. Use 1 tsp of ● Wakame seaweed (dried).
  3. Use 1 tsp of ● Mentsuyu.
  4. Get 4 of to 5 grams Shio-kombu.
  5. Take 1 tsp of Roasted sesame seeds.
  6. Take 1 of Shredded konbu (oboro).

Instructions to make Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:

  1. Rehydrate the wakame seaweed and drain well. Add mentsuyu and mix. Microwave at 500W for 30 seconds..
  2. Mix Step 1 and all the rest of the ingredients and make a rice ball. Wrap with shredded konbu and it is done..

You can put almost anything in an onigiri; try I made the mini balls and put canned salmon bits and spiced ginger in the center. I rolled them in black and white seseme seeds and put dried seaweed on. Onigiri is a rice ball which is both a comfort food and a to-go meal in Japan. It is a simple, light and savory food made from steamed rice with a filling inside and usually wrapped with nori (dried seaweed). You can fill an onigiri with anything, but the most common fillings in Japan are umeboshi.

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