Onigiri Rice Balls with Wakame Seaweed and Crispy Bacon
Minced ingredients mixed into rice and made into a rice ball. Don't wrap it in seaweed unless you want to hide the beautiful colors.
Photographed by Masaya Suzuki
Rice & Noodles
Calorie count is for a piece.
Ingredients (Pieces about 3)
- 350 g freshly cooked rice
- 5 g young wakame seaweed
- 2 slices bacon
- Soy sauce
Rinse the salted wakame seaweed to wash off the salt, then place in water to rehydrate. Once rehydrated, thoroughly strain and finely chop. Place the wakame seaweed into a frying pan and cook over medium-high heat to cook off any remaining liquid. Add a small amount of soy sauce to season.
Cut the bacon into pieces 6-7 mm squared, then sauté over medium-high heat until crisp. Transfer to a paper towel and blot off any excess fat.
Mix the rice with the wakame seaweed and bacon, and use to make onigiri rice balls.