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.

Onigiri Rice Balls with Wakame Seaweed and Crispy Bacon
Photographed by Masaya Suzuki


Recipe by
Masako Kono

Easy

Seafood

Rice & Noodles

230kcal

15minutes

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

Directions

1

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.

2

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.

3

Mix the rice with the wakame seaweed and bacon, and use to make onigiri rice balls.