Where did I get the inspiration? From NHK World where many recipes are a lovely mix of traditional and modern, and the results are often fantastic. This crispy bacon, wakame and sesame onigiri is one of those that qualifies as fantastic.Of course, I gave the dish my own spin. Seasoning the rice a la sushi, with rice vinegar and a dash of sesame seed oil, was my idea. So was the addition of toasted sesame seeds. The latter was an attempt to make good use of leftover toasted sesame seeds from the previous day’s mung bean sprouts and spinach salad. Everything just blended together perfectly.