Hijiki Onigiri

I never run out of hijiki seaweed at home—it’s easy to cook and store. I cook a lot at once and freeze it in silicone cups (15–20 g (½–⅔ oz) per cup) so that I can pop one cup into a lunchbox or defrost to mix with rice to make onigiri! There are long and short versions of hijiki seaweed at the supermarket but you can cook both in the same way. I’m using the short variety in this recipe as it is easier to mix with rice.