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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Make sure your rice paddle is moistened with water to help prevent rice from sticking. Optional: sprinkle dried roasted sesame seeds over the steamed rice for additional flavor. Create a small well in the centre of the rice and put in your choice of ingredients. Then mould the rice with your hands around the well to cover your filling completely.

Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed using 6 ingredients and 2 steps. Here is how you cook that.

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

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

Cook the rice and let it cool until it is cool enough to handle. Shape and fill the rice balls. Use wet hands to shape the rice balls Roll into a ball then put it in the bowl of seaweed flakes. Swirl the bowl around so the rice ball rolls, and the seaweed and sesame seeds stick to the outside.

Steps 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.

Use wet hands to shape the rice balls Roll into a ball then put it in the bowl of seaweed flakes. Swirl the bowl around so the rice ball rolls, and the seaweed and sesame seeds stick to the outside. For the mixed method, mix some veg (not too much) with some rice in a separate bowl, and form into balls before coating in seaweed and sesame seeds. Some types of onigiri are not wrapped by Nori but coated in other ingredients, and Furikake is often used for them. "Furikake ふりかけ" refers to a range of dried, normally mixed seasoning sprinkled on top of rice or mixed with it. It contains dried ground fish, seaweed, sesame seeds and spices.

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