Kombu Onigiri (Seasoned Kelp)
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!
Ingredients
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.
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- 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.