Hijiki Onigiri (Simmered Seaweed Rice Balls)
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Ingredients
- 20 g dried hijiki seaweed
- 1 carrot, grated
- 400 g sushi rice
- 2 tbsp soy sauce
- 1 tbsp mirin
- 4 nori sheets
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 8.9 g
- Carbohydrate
- 83 g
- of which sugars
- 2.9 g
- Fat
- 0.9 g
- of which saturates
- 0.2 g
- Fibre
- 5.1 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried hijiki seaweed in cold water for 15 minutes, then drain well.
- 2
Simmer the hijiki and carrot with the soy sauce, mirin and 3 tbsp water in a small pan for 8-10 minutes until tender and the liquid has mostly cooked away.
- 3
Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.
- 4
Mix the hijiki and carrot through the warm rice.
- 5
Wet your hands lightly with water and mould handfuls of the rice into 4 triangles or balls, pressing firmly so they hold together.
- 6
Wrap a strip of nori around the base of each to serve.
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