1. Wash the sweet brown rice and drain. Soak overnight in 2 cups of water. 

2. Place the rice and the soaking water in a pressure-cooker with a pinch of sea salt and pressure cook for 50 minutes.

3. In a skillet over medium heat, roast the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5  minutes.

4. Immediately transfer to a plate to cool.

5. Remove the cooked sweet rice from the pressure-cooker and place in a suribachi or other sturdy pot. 

6. Pound the sweet rice with a surikogi or pestle, until 40-50% of the grains are crushed.

7. Wet your hands and make small round balls with the sweet rice. 

8. Roll in toasted sesame seeds or in your favorite topping (see Ohagi Toppings recipes) and arrange decoratively on a serving platter.

Try Ohagi with these yammy toppings:

• Azuki Bean

• Chestnut

• Walnut-Miso

Check out the Desserts section for the recipes.