Rice Ball with Plum and Hijiki Seaweed. Great recipe for Rice Ball with Plum and Hijiki Seaweed. I had tons of different types of seaweed in my pantry. The amount of rice should be one generous bowl's worth and a pinch of shio-konbu.
In case you haven't seen the show, the Plum Rice Ball is a triangle-shaped rice ball made of steamed white rice, chopped pickled plums, and sesame seeds, and cloaked in a sheet of dried nori seaweed. Top with another bit of rice. With moistened hands, form the rice into a ball or triangle shape as desired. You can cook Rice Ball with Plum and Hijiki Seaweed using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Rice Ball with Plum and Hijiki Seaweed
- You need 160 grams of Plain cooked rice.
- You need 1 tsp of ● Hijiki seaweed (dried).
- Prepare 1 tsp of ● Mentsuyu.
- You need 4 grams of Shio-kombu.
- It’s 1 of Umeboshi.
- You need 1/2 of sheet Toasted nori seaweed.
Wrap in seaweed, pressing lightly to adhere. TRADITIONAL JAPANESE RECIPE: If you've never been in Japan, Rice Balls are triangle-shaped Rice Balls made of streamed white rice, wrapped in a sheet of dried Nori Seaweed. Umeboshi (梅干し) is a savory Japanese pickled ume plum eaten as a condiment. Put plastic wrap on a cup.
Rice Ball with Plum and Hijiki Seaweed step by step
- Rehydrate the hijiki and drain well. Mix with the noodle sauce and microwave at 500w for 30 seconds..
- Add the hijiki mixture, shio-konbu and the plum (shredded with the stone removed) to the rice and mix. Then wrap the balls with nori..
Put in half of the cooked rice. Add grilled salmon, or anything you like. Can of tuna with mayonnaise, dried plum is also popular in Japan. Add remaining rice on grilled salmon. Cover with plastic wrap and form rice ball.
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