Kombu Onigiri
Kombu Onigiri is a classic Japanese rice ball filled with kombu tsukudani. Kombu is simmered with soy sauce and sweetener to create an umami-rich, sweet-savory tsukudani that complements the plain rice and nori beautifully.
Ingredients
- 4 servings kombu tsukudani about ⅔ cup
- 400 g cooked Japanese short-grain rice white or brown rice, see note
- 4 nori strips about ⅓ sheet each
- Sea salt
Instructions
- Wet your hands with water to prevent sticking, then lightly sprinkle your palms with salt.
- Scoop about ½ cup (100g) of warm rice into one hand.
- Gently flatten the rice and add about 1-2 tablespoons of kombu tsukudani in the center.
- Wrap the filling with rice. Make a U-shape with your bottom hand and a V-shape with your top hand, and shape it into a triangle by gently squeezing and rotating the onigiri between your hands. Try not to squeeze too hard so the rice stays soft and fluffy. Repeat with the remaining rice and filling.
- Wrap each rice ball with a strip of nori. Enjoy immediately for crisp nori, or pack to go. (Optional) Add more kombu tsukudani on top of the onigiri for a fancy onigiri shop look.
Notes
Rice note: For 400g cooked rice, cook about 200g uncooked Japanese short-grain rice, or about 1⅓ rice cooker cups. Freshly cooked warm rice works best for shaping onigiri.
Use 100-150g of rice for each onigiri depending on your preference.
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1onigiriCalories: 195kcalCarbohydrates: 35gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 986mgPotassium: 73mgFiber: 1gSugar: 10gVitamin A: 55IUVitamin C: 0.5mgCalcium: 34mgIron: 1mg
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