Seasoned Kombu Onigiri Recipe
Seasoned kombu is a great way to spice up your onigiri. Bite the outer layer of rice and then get straight into the salty and crunchy texture of the kombu.
Servings 4 people
Cost $4
Ingredients
Steamed rice
- 2 cups Japanese short-grain rice uncooked
- 2½ cups water
For making onigiri
- 1 tsp salt (sea salt or kosher; use half if you choose to use table salt)
- 4 sheets nori (seaweed)
- 4 tbsp seasoned kombu
- 2 tsp toasted black sesame seeds (to garnish)
Instructions
Preparing the steamed rice
- Put your rice in a large rice bowl, gently wash it in a circular motion, and dispose of the water. Repeat this process around 3 – 4 times.
- Allow the rice to soak in water for around 30 minutes. Move the rice into a rice sieve and allow it to drain completely. This should take around 15 minutes.
- Now mix the rice and water in a pot with a heavy bottom, and cover it with a lid. Bring the rice to boil over medium heat.
- Once the water boils, reduce the heat to the lowest setting, and then continue to cook while covered for around 12 – 13 minutes, or until the water is fully absorbed. After 12 minutes, open the pot to see if there's any water present, close the lid, and then continue cooking for an additional minute.
- Remove the pot from the stove with the lid is on, and then allow the rice to sit for an additional 10 minutes. Next, move the rice to a large plate and fluff it with a rice scooper. Allow it to cool for some time, or until you can comfortably hold it in your hands without burning them. However, you shouldn’t allow the rice to cool down completely.
Preparing the onigiri fillings
- As your rice soaks and drains for 45 minutes, start preparing the onigiri fillings.
- For the seasoned kombu filling, put the seasoned kombu in a bow for easier access later. You'll need your hands free for this one so make sure it's easily accessible.
Preparing the onigiri
- Cut the nori sheets into thirds.
- Wet your hands with water to prevent the rice from sticking to your hands.
- Put some salt in your hands and then rub to spread around your palms. If you're using table salt, make sure that you use half since it's much salter compared to kosher salt.
- Now scoop the warm rice (around 1/3rd of a cup) into one hand, and then create a small indentation in the middle of the rice. Put your fillings inside (about 1 to 2 tsp), and then use your hands to mold the rice around the indentation to cover the fillings.
- Press the rice around the area with the filling to create a triangle shape from the rice. You can use 3 fingers (thumb, index, and middle fingers) to create a triangle corner. Ensure that your hands are firm to prevent the onigiri from falling apart. Also, make sure that you don’t squeeze your rice very tightly.
- Use the nori to cover the onigiri.
- Sprinkle some of the sesame seeds on top of each of the rice balls.
