Soft rice cookies with sesame seeds

Overcook the rice so it gets creamier and softer than normal rice. Drain it and wash the starch off with cold water. Pre-heat oven to 180°C/356°F

Mix the rice with the almond powder until it well get integrated (add the rice bit by bit, not all at once)

Add the mirin (if wanted) the soy sauce and the sesame seeds and mix with a wooden spoon. If you want them saltier, add salt bit by bit.

With table spoon make small balls. Chop the seaweed and sprinkle on top. Bake for 20-30 or until golden brown.
They can be eaten hot or cold!