Steps

1. Wash 1/2 bunch (100g) of spinach under running water, paying special attention to washing off any dirt from the stems. (Key Tip!) Stems often trap dirt, so open them up with your fingers and wash them thoroughly.
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2. Wrap the washed spinach in plastic wrap and place it on a heatproof plate.
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3. Microwave the plastic-wrapped spinach for 1 minute 15 seconds at 600W.
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4. After microwaving, immerse the spinach in cold water to cool it down, then remove the plastic wrap. (Key Tip!) Soaking in cold water also helps remove oxalic acid and cooks it easily.
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5. Once the spinach has cooled, squeeze out the water thoroughly by hand. (Key Tip!) Squeezing out the water prevents the rice from becoming mushy, diluting the flavor, and ensures a delicious result.
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6. Trim off the bottom 1cm of the root end of the squeezed spinach and finely chop it into about 5mm wide pieces.
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7. Place the finely chopped spinach into a bowl.
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8. Add 1 tsp dashi powder, 1 tsp soy sauce, 1/2 tsp sugar, and 2 tsp olive oil to the bowl and mix. (Key Tip!) If you don't have olive oil or dislike it, using sesame oil as a substitute also makes it delicious.
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9. To the spinach mixed with seasonings, add 1 cup (approx. 330g-350g) of cooked rice, 1 pack of bonito flakes, 2 tsp ground sesame seeds, and 2 tsp whole sesame seeds. Mix everything together.
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10. Finally, taste and adjust with salt if it feels a little bland.
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11. Once the flavor is adjusted, form the mixture into triangle-shaped onigiri. (Key Tip!) You can also enjoy it as mixed rice without forming it into onigiri.
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12. If you want something more substantial or want to add more ingredients, adding ingredients like whole corn, bacon, or sausage is also recommended.
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13. Onigiri that are not eaten immediately can be frozen. If frozen, microwave for about 2 minutes to defrost.
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