Wakame Rice Ball Breakfast Recipe – Japanese Special
Wakame Rice Ball Breakfast is a simple yet satisfying onigiri-style morning meal that brings seaweed flavor to the forefront. Packed with rehydrated wakame for that ocean-fresh taste, these rice balls are wrapped in crisp nori and make a portable breakfast perfect for busy mornings. With a mild touch of salt, sesame seeds, and optional fillings like umeboshi or salmon flakes, the savory umami profile will keep you energized through your day.
- 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 Stickiness: Use freshly cooked or warm Japanese short-grain rice for best results; cold rice tends to crumble and won’t hold shape.
Nori Wrapping Tips: Wrap the onigiri with nori just before eating if possible to maintain crispness; if wrapping sooner, place the nori on the inside or have a protective layer so it doesn’t turn soggy.
Filling Variations: Try different fillings like pickled plum, cooked salmon flakes, or even tofu cubes for variety; make sure the filling is well sealed inside to keep moisture balance.
Storage Recommendations: Best eaten fresh; if making ahead, store in an airtight container up to 6 hours at room temperature, or refrigerate up to 1 day. Be mindful nori may lose crisp texture with time.
