Arugula Onigiri Rice Balls
The Japanese tend to eat carbs, like rice or noodles, after drinking to cap off the evening. This refreshing rice ball with arugula is great for such an occasion.
Photographed by Takashi Yoshida
Rice & Noodles
- 360 ml uncooked rice
- 2/3 tsp shiokoji
- 50 g arugula
- 50 g menma
- 1 1/2 tbsp white sesame seeds
Wash the rice and place it in your rice cooker with the usual amount of water. Mix in the shiokoji and cook.
Cut off the bases of the stems of the arugula and roughly chop. Sprinkle on a pinch of salt and massage in, then squeeze out excess moisture. Lightly toast the white sesame seeds.
Roughly chop the menma.
Add the salted arugula and the toasted white sesame seeds to the freshly cooked rice and thoroughly mix in.
Place enough of the rice mixture in your hand to make an onigiri rice ball, then add some menma as a filling and shape into an onigiri rice ball.