Bakudan onigiri ｜ Our Regional Cuisines

1. Divide the gohan into two parts and roll into a ball like a bakudan to make onigiri.

2. Roast the iwanori over the flame of a gas stove. The standard color of the iwanori should be about the same as the color of the rice balls, which should turn slightly green. You may also use a fish grill to ensure that the iwanori is evenly cooked all the way to the edges.

3. Cut the roasted iwanori in half and dip one side in soy sauce. Place the soy sauce-soaked side over the rice ball and wrap it up.