Rice Ball with Plum and Hijiki Seaweed

• 160 grams Plain cooked rice
• 1 tsp Hijiki seaweed (dried)
• 1 tsp Mentsuyu
• 4 grams Shio-kombu
• 1 Umeboshi
• 1/2 sheet Toasted nori seaweed

1. Rehydrate the hijiki and drain well.
2. Mix with the noodle sauce and microwave at 500w for 30 seconds.
3. Add the hijiki mixture, shio-konbu and the plum (shredded with the stone removed) to the rice and mix.
4. Then wrap the balls with nori.

rice, mentsuyu

Taken from cookpad.com/us/recipes/154253-rice-ball-with-plum-and-hijiki-seaweed (may not work)