Shio Kombu Onigiri recipe - ingredients, nutrition and when to eat it
This Japanese rice ball is made by mixing warm rice with salty shio kombu and nutty sesame seeds.
This Japanese rice ball is made by mixing warm rice with salty shio kombu and nutty sesame seeds. It is great for a simple breakfast, a packed lunch, or a light midday meal, with a gentle umami flavor from the kombu.
Japanese · 10 minutes to cook
Tips: If the shio kombu is clumped together, cut it into small pieces with scissors so the seasoning spreads evenly through the rice.
Tips: Shaping the rice while it is too hot can make the nori soggy, so let it cool for 2–3 minutes first.
Tips: For a packed lunch, wrap the nori separately and wrap the onigiri just before eating to keep it crisp.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Salted kelp — 8 g
- Sesame seeds — 1 tsp
- Dried seaweed — 1 sheet