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.

Nutrition (per serving)

Ingredients

• 400g cooked Japanese short-grain rice
• 60g kombu tsukudani (simmered kombu seaweed)
• 1/2 tsp salt
• 2 sheets nori seaweed, cut into strips

Steps

1. Lightly wet your hands and sprinkle a pinch of salt onto your palms.
2. Take about 100g of cooked rice and gently form it into a loose ball in your palm. Make a small indentation in the center.
3. Place a spoonful of kombu tsukudani into the indentation.
4. 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.
5. Wrap each onigiri with a strip of nori seaweed, pressing gently to adhere.

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