Crispy Bacon, Wakame and Sesame Onigiri

Crispy Bacon, Wakame and Sesame Onigiri

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 2 cups Japanese rice
  • 1 small handful dried wakame
  • 100 grams belly bacon
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon toasted sesame seeds
  • salt to taste


  • 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. 
  • Serve your crispy bacon, wakame and sesame onigiri as a side dish to meat, seafood or vegetable main dish.