Kombu Onigiri (Seaweed Rice Ball)昆布飯糰
Kombu Onigiri is a classic Japanese rice ball filled with savory simmered kombu seaweed (kombu tsukudani) and lightly salted. It's a popular, portable snack or light meal, perfect for lunchboxes.
01Ingredients
- 400g cooked Japanese short-grain rice
- 60g kombu tsukudani (simmered kombu seaweed)
- 1/2 tsp salt
- 2 sheets nori seaweed, cut into strips
Nutrition (per serving)285kcal
- Protein6.2g
- Carbs56.8g
- Fat1.2g
Fiber 1.8 gSodium 892 mg
02Steps
- Lightly wet your hands and sprinkle a pinch of salt onto your palms.
- Take about 100g of cooked rice and gently form it into a loose ball in your palm. Make a small indentation in the center.
- Place a spoonful of kombu tsukudani into the indentation.
- Cover the filling with more rice, then gently compress and shape the rice into a triangle or round ball using your palms. Repeat for remaining rice to make more onigiri.
- Wrap each onigiri with a strip of nori seaweed, pressing gently to adhere.
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