Wakame Rice Ball Breakfast Recipe – Japanese Special
Wakame Rice Balls, known in Japanese as Onigiri with wakame, are a simple yet nourishing breakfast option commonly found in Japanese households and convenience stores. These handheld rice balls are packed with savory bits of rehydrated wakame seaweed, offering a hint of umami and oceanic flavor. Wrapped in a crisp sheet of nori (seaweed), they make a perfect on-the-go breakfast or snack. Light, wholesome, and easy to make, Wakame Rice Balls are a great way to start your day with a taste of Japan.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Rice Balls:
- 2 cups cooked Japanese short-grain rice (warm, not hot)
- 2 tablespoons dried wakame seaweed (rehydrated in water for 5 mins, then drained and chopped)
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon toasted sesame seeds (optional)
- 1 tablespoon rice vinegar (optional for flavor balance)
For Wrapping:
- 2–3 sheets of nori (seaweed), cut into strips or squaresOptional Fillings (Choose One or More):
- Pickled plum (umeboshi)
- Cooked salmon flakes
- Tuna with mayo
- Grilled tofu cubes
Prepare the Rice:
Cook Japanese short-grain rice according to package instructions.
Let cool slightly until warm and manageable.
Mix in rehydrated and chopped wakame, salt, sesame seeds, and optional rice vinegar. Stir gently to combine.
Form the Rice Balls:
Wet your hands with water to prevent sticking.
Rub a tiny amount of salt on your palms.
Scoop a handful of rice and shape it into a triangle or round ball.
Gently press without crushing the grains.
If using fillings, press a small indentation in the center of the rice, insert the filling, and mold the rice around it.
Wrap and Serve:
Wrap the shaped rice balls with a strip or square of nori.
Serve immediately, or wrap in plastic wrap for an on-the-go breakfast.
Recipe Notes :
Rice Tip : Use freshly cooked or warm rice for easy shaping. Cold rice will crumble.
Wakame Substitute : If wakame isn’t available, try chopped spinach or hijiki for a similar texture.
Storage : Best eaten fresh but can be kept in an airtight container at room temperature for up to 6 hours or refrigerated for 1 day (note: nori may become soggy).
Serving Suggestion : Pair with miso soup and green tea for a balanced Japanese breakfast experience.
