Kombu Onigiri is a classic Japanese rice ball infused with the deep umami flavor of shio kombu (salted kelp) and the tangy kick of umeboshi (pickled plum). The addition of fresh shiso leaves (perilla) enhances the aroma, making it a refreshing and nutritious snack. This recipe is simple, quick, and perfect for lunch, bento, or a grab-and-go meal!
Kombu Onigiri (Japanese Seaweed Rice Ball)
Difficulty: ★☆☆☆☆Servings
1
servingsPrep time
10
minutesCooking time
15
minutesIngredients
200g (about 1 cup) warm cooked Japanese short-grain rice
2 shiso leaves (perilla leaves), finely chopped (Optional, but adds a fresh herbal aroma.)
Salted kombu (shio kombu), to taste (Typically 1–2 tbsp, adjust based on preference.)
1 umeboshi (pickled plum), pitted and finely chopped (Adjust amount to taste.)
2 sheets of nori (seaweed), optional for wrapping
Directions
- Prepare the Ingredients
Finely chop the shiso leaves and pitted umeboshi.
If the shio kombu pieces are too large, chop them into smaller bits for even distribution. - Mix the Rice
In a bowl, combine warm cooked rice with chopped umeboshi, shiso, and salted kombu.
Gently mix until everything is evenly distributed. - Shape the Onigiri
Divide the rice mixture into two equal portions.
Place one portion onto a piece of plastic wrap or directly in your hands.
Use your hands or the wrap to gently press the rice into a triangle or ball shape.
Repeat with the second portion. - Add the Nori (Optional)
If desired, wrap each onigiri with a sheet of nori seaweed for extra flavor and texture. - Serve & Enjoy!
Enjoy your umami-rich kombu onigiri immediately or pack it for a bento lunch!
Notes
- ✔ For a more intense flavor: Let the onigiri rest for 10–15 minutes before eating to let the flavors meld.
✔ For a crunchy contrast: Add toasted sesame seeds or crushed tempura bits (tenkasu) to the rice mixture.
✔ For extra umami: Drizzle a few drops of soy sauce or a sprinkle of furikake (rice seasoning) before shaping.
✔ For meal prep: Store the onigiri wrapped in plastic wrap and refrigerate for up to 24 hours. If using nori, wrap it just before eating to keep it crisp.
✔ For a low-sodium option: Rinse the salted kombu lightly before using to remove excess salt.