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Bacon and wakame onigiri
If you love bacon for breakfast, here is a new way to enjoy it. You can even pack onigiri for a quick lunch or snack.
Course
Breakfast, Snack
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Equipment
onigiri molder
Ingredients
2
cups
Japanese rice
1
small handful dried wakame
100
grams
belly bacon
1
tablespoon
rice vinegar
½
teaspoon
sesame seed oil
1
tablespoon
toasted sesame seeds
salt
to taste
Instructions
Rinse the rice several times until the water runs clear. Drain. Place in the rice cooker and pour in three cups of water. Cook.
While the rice cooks, place the dried wakame in a bowl and pour in enough hot water to cover.
Chop the bacon and cook in an oil-free frying pan until browned and lightly crisp. Drain (save the bacon fat for future use).
When the rice is done, transfer to a shallow bowl and mix lightly to separate the grains. Pour in the rice vinegar and sesame seed oil. Stir to blend.
Drain the wakame and squeeze out excess water. Finely chop.
Add the bacon, chopped wakame and sesame seeds to the rice. Mix to combine. Taste. Add salt, if needed, and mix again.
Form into balls or triangles to make onigiri (see
how to use an onigiri molder
).
Serve your bacon and wakame onigiri as a snack, for breakfast, or as a side dish to meat, seafood or vegetable main dish.