For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls
For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, for bentos shiso hijiki seaweed onigiri rice balls. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls is something that I have loved my entire life. They’re fine and they look wonderful.

Takeaway food from Shiso in Amsterdam! Add the shiso hijiki and the white sesame seeds to the rice and mix well. Take rice in your hands while it is still hot, and shape it into rice balls. This recipe makes two large onigiris.

To begin with this recipe, we must prepare a few ingredients. You can cook for bentos shiso hijiki seaweed onigiri rice balls using 3 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls:
  1. Prepare 350 grams Non-glutinous rice or mochi rice
  2. Prepare 3 tbsp Shiso hijiki
  3. Take 2 tsp or more Roasted white sesame seeds

Bonito filling and shiso furikake seasonings. Follow the directions for cooking the rice. The white rice you use should be a short grained Japanese-style rice so it sticks together easily. Long grained rice tends to be drier and won't stick together as the recipe requires.

Steps to make For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls:
  1. Prepare shiso hijiki. Refer to. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed
  2. Cook the rice and allow about 5 minutes for it to steam. Add the shiso hijiki and the white sesame seeds to the rice and mix well.
  3. Take rice in your hands while it is still hot, and shape it into rice balls. This recipe makes two large onigiris.
  4. Refer tofor homemade yukari dried red shiso flakes.

The white rice you use should be a short grained Japanese-style rice so it sticks together easily. Long grained rice tends to be drier and won't stick together as the recipe requires. This is a ONIGIRI with chopped plum pickles, leaks, sesame mixed into the rice and moulded into round ONIGIRI. ONIGIRIs are lightly salted before wrapping with dried seaweed (NORI) or shiso leaves. This is a different version - the AYU (trout) rice made into an ONIGIRI with Tororo Konbu (Shaved Kelp). written by Hisako Makimura/Tokyo, Japan.

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