Kombu Onigiri (Japanese Rice Balls)
Try this Kombu Onigiri, a popular rice ball that’s both flavorful and satisfying. It’s the perfect option for a quick and tasty lunch or a handy, portable snack when you’re on the go!
Looking for more onigiri recipes? Try my Umeboshi Onigiri, Egg Onigiri, or Furikake Onigiri!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Kombu Onigiri:
How To Make Kombu Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare your kombu tsukudani
Step 2
Put the rice in a small bowl and add the kombu tsukudani in the center.
Step 3
Form a triangle shape by pressing gently with both your hands.
Step 4
Wrap the triangular rice with nori.
Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture! Let’s take a peek inside!
A Different Way to Wrap Nori
Here’s another method for wrapping the nori around the rice. With this technique, the rice is wrapped from both sides, so you don’t have to worry about the rice falling apart when eating.
- Place the triangular-shaped rice in the center of the nori.
- Fold the nori on both sides diagonally.
- Fold the lower part of the nori toward the bottom of the rice.
I recommend placing the kombu filling on top of an Onigiri, like in the picture above. It’s easy to see what’s inside, but it also looks cute!
Variations
Here is another way to enjoy Kombu Onigiri. You can mix kombu in the rice instead of filling it.
- Kombu
- Kombu, salmon, and nori
- Kombu, canned tuna, and mayonnaise
Storage
When it comes to storing onigiri for later enjoyment, follow these tips:
Grab Your Onigiri Filling eBook!
Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!
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More Onigiri Recipes You Might Like
Leave a Rating!
I hope you enjoy this Kombu Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Kombu Onigiri (Japanese Rice Balls)
Print Pin SaveIngredients
- 14 oz Cooked Japanese Short-grain Rice, 4 small bowls of rice, 400g
- 2 Nori Sheets
- 2 Tbsp Kombu Tsukudani
- pinch of Salt
Instructions
- Preparation: Cut the nori sheet into three equal pieces. Prepare the cooked rice, kombu tsukudani, a bowl of water, and salt.
- Assemble: Place some rice in a small bowl, make a small dent in the center, and add the kombu tsukudani. Cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
- Wrap: Wrap the rice ball with a piece of nori.
Video
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to rice, see “How to cook Japanese rice on the stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.