Seasonal Taste in Onigiri #5 Wakame Goma Onigiri / わかめ胡麻おにぎり

Wakame is a sort of seaweed. Goma means sesame. I could write Sesame in the title instead of Goma but the sound fits better 😉

This is one of the most easiest Onigiri and it’s my daughter’s favorite. Of course I like it too. It has a good note of ocean saltiness with double seaweeds Wakame & Nori which is perfect especially for summer, we eat it all around the year in Japan though.

The toughest part of making this onigiri is to find dried small seaweed flakes. In my area, in addition to Asian stores, organic stores have it these days.

Here is how to make the onigiri.

Ingredients

1 cup (180ml) Japanese sticky rice
200ml water
2 tsp dried Wakame frakes
1/4 tsp salt
1 tsp sesame
Nori (seaweed) for wrapping

Instructions

Prepare the Rice: Rinse the rice and soak it in 200ml of water for about 30 minutes until it turns opaque.
Cook the Rice: Add Wakame frakes and salt to the rice. Cook the rice as usual. If you have a rice cooker just let it cook. If you use a pot, put a lid, start cooking from lower heat, and make the heat stronger in the middle and cooke until almost all the water evaporates. Remove the pot from heat.
Mix in sesame: Once the rice is cooked, gently mix it with a rice spoon, put the lid again and allow the rice to cool slightly. Mixing in the sesame.
Form the Onigiri: Wet your hands and add a bit of salt to them before shaping the rice into small balls or triangles. You can add Umeboshi (pickled Japanese plum) like showen in the photo below or other filling of your choice. Wrap with nori and your Onigiri is ready! You can make your Onigiri easily in a perfect triangle shape with our Onigiri maker 😉

Good news for the Onigiri maker

We could finally get a official price estimation and confirmed our order yesterday. I hope we will get them until Hive Fest. Let’s see 🤞

I will meet a friend who works as an editor of a magazine. She makes her own zins. I ask her advice for my first Onigiri book 🍙

Four Seasons Onigiri Series

🌊 🌞 🌊

四季のおにぎりシリーズ、5回目はわかめと胡麻のおにぎりです。ドイツでもアジアスーパーのほか、オーガニックショップでもワカメを買えるようになり、作りやすくなりました。

私も子供も大好きなおにぎりで、わかめと胡麻を混ぜるだけでご飯を炊いて簡単に作れるのもいいところです。

前回のとうもろこしご飯のおにぎり同様、少し塩をきつめにすると夏の味になります。わかめと海苔のダブル海草で、夏＆海！小さい頃は夏といえば海で釣りをして泳いでやけに焼けて皮がむけて…海を思い出すこのおにぎりを食べると元気が出ます。

ニュートラルな味でおかずを選ばないのもいいところ。このおにぎりに梅干しを足すのも好きです。

そうそう、私がデザインして売っている木製のおにぎりメーカーの追加生産をようやく依頼できました。あとはHive Festに間に合うように果報を寝て待ちます😊