Onigiri – Kombu

Simmered kombu seaweed brings a deep, oceanic umami to these delicate rice balls — subtle and deeply satisfying.

Ingredients

400 g		cooked Japanese short-grain rice, warm
28 g		dried kombu
2 tbsp	30 ml	soy sauce
2 tbsp	30 ml	mirin
1 tbsp	15 ml	sugar
120 ml		water
—		salt for shaping

Soak the kombu in cold water for 30 minutes, then slice into thin strips.
Combine kombu strips with soy sauce, mirin, sugar, and water in a small saucepan.
Simmer over low heat for 20–25 minutes until the liquid is nearly absorbed and the kombu is tender and glossy. Let cool completely before using as filling.
Wet your hands and salt your palms, then shape rice and filling into triangles as for other onigiri.
Wrap with nori strips and serve.