Kombu onigiri is a classic Japanese rice ball made entirely from plant-based ingredients—perfect for vegans!It’s delicious wrapped in nori or simply shaped with a touch of salt, great for breakfast or lunchboxes.You can even make the kombu filling from scratch, so be sure to check that out too!
Table Of Contents
Ingredients
- leftover dashi kombu 50g
- Water 300ml
- Soy sauce 1.5 tbsp
- Mirin 1 tbsp
- Sugar 1 tbsp (omit if mirin is sweet)
- Vinegar 1 tbsp
- White sesame seeds (for garnish)
Instructions
- Cut the kombu into thin strips.
- .Put the kombu, water, and vinegar in a pot and heat over medium heat.
- Once it boils, add soy sauce and mirin. Simmer until most of the liquid is gone 4.(about 10 minutes).
- Turn off the heat and sprinkle white sesame seeds.
- Let us know how it goes ! it cool to absorb the flavors.
- Mix your desired amount of kombu with rice, and it’s ready!” I filmed this video with my mom!😋
Cut konjac into thin strips and blanch.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DHLdXC8pgen/?locale=ja_JP
Point
- Vinegar softens kombu 🍶 It enhances umami and helps with preservation—great for meal prep!
- Medium heat → Low simmer 🔥 Boiling too fast makes kombu tough. Start on medium, then simmer gently.
- Leave some liquid 🛑 Cooking until dry makes kombu chewy. Stop while a bit of moisture remains.
- Add sesame seeds last ✨ Sprinkle at the end to keep their aroma and flavor!
