5 from 4 votes

Servings onigiri

Kombu onigiri is a Japanese rice ball with sweet and savory seasoned kelp inside. It’s perfect for a quick lunch or something easy to take on the go!

For onigiri basics, check out Onigiri 101 (Beginner’s Guide).

two kombu onigiri rice balls on a plate.

Why You Will Love This Recipe

A classic plant-based onigiri with sweet and savory kombu filling.
Kombu’s rich, savory taste pairs perfectly with fluffy Japanese rice.
It’s quick and easy to make — perfect for busy mornings, a bento box, or a light meal.

Recipe Ingredients

You’ll need the following ingredients to make this onigiri recipe:

Kombu Tsukudani: It’s sweet and savory, seasoned kelp seaweed with soy sauce and sugar.
Japanese rice: Use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of a triangle.
Nori seaweed: A type of seaweed that’s dried, crispy, and sold in sheets like the picture above. Get this full-size nori sheet (8.3”x 7.5” or 21 x 19 cm in general) at a grocery store. This size is too large for onigiri (perfect for a sushi roll, though), so we are going to divide it into 3.

How To Make Kombu Onigiri: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

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.

Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture above!

Recipe Tips

Long-grain rice like Jasmine and Basmati would fall apart as they don’t have the right stickiness to hold the rice together, so I recommend using Japanese rice such as Koshihikari or sushi rice.
If you are not sure about cooking Japanese rice in a pot, learn the straightforward method in this recipe: How to Cook Japanese Rice on the Stove.
If it’s difficult to shape the rice with your hands, use an onigiri mold to easily shape it into a triangle. You can also wrap it in plastic wrap for an easier grip instead of using your bare hands.

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.

How to wrap onigiri in nori seaweed step by step.

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 tsukudani 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:

Wrap each onigiri tightly in plastic wrap to preserve its moisture.
You can keep them at room temperature for up to half a day.
In the fridge, they’ll stay fresh for a couple of days.
For longer-term storage, freeze them for up to one month. When freezing, refrain from wrapping the nori sheet. Reheat them in a microwave before consuming them to maintain their delicious texture. Avoid thawing at room temperature to prevent dryness.

What To Serve With

Onigiri pairs well with many different dishes! I suggest serving it with tamagoyaki (Japanese rolled omelet), soy meat chunk karaage, kabocha salad with egg, and daikon miso soup.

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Kombu Onigiri (Seasoned Kelp)

5 from 4 votes

Prep: 5

Total: 10

Servings: onigiri

Author: Juri Austin

Kombu onigiri is a Japanese rice ball with sweet and savory seasoned kelp inside. It’s perfect for a quick lunch or something easy to take on the go!

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Ingredients

▢ 2 Tbsp Kombu Tsukudani
▢ 3-4 cups Cooked Japanese Rice
▢ 2 Nori Sheets
▢ A little Salt, for shaping onigiri

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.

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.
Variations: See the “Variations” section for more salmon onigiri ideas.
To prevent rice from sticking, wet your hands or use plastic wrap.
Using an onigiri mold makes shaping triangles quick and easy.
When adding nori, place the shiny side outward for a polished look.

Video

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 29gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Rice

Cuisine: Japanese

Keyword: kombu, onigiri

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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