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Devilishly Good Shio Kombu Onigiri
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1
Prepare 15g of shio kombu for every 500g of rice. Chop it finely with a knife so it mixes in more easily.
Cooked rice 500g
Shio kombu (salted kelp) 15g
0:37
~2 min
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Ingredients
1
Prepare 15g of shio kombu for every 500g of rice. Chop it finely with a knife so it mixes in more easily.
Cooked rice 500g
Shio kombu (salted kelp) 15g
0:37
~2 min
2
Cut 5 shiso leaves in half, fold them, and chop finely.
1:11
~2 min
3
Put 500g of warm rice in a bowl.
1:46
~1 min
4
Add the chopped shiso and shio kombu to the rice in the bowl.
1:55
~1 min
5
Add 1/2 tablespoon of white sesame seeds.
2:04
~1 min
6
Add about 5-6 tablespoons of tenkasu. Store-bought tenkasu from the supermarket works fine.
2:10
~1 min
7
Mix everything together well with a cutting motion.
2:39
~2 min
8
Roughly divide the mixed rice into 6 portions by scoring it in the bowl.
3:27
~1 min
9
Put on plastic gloves, slip a rubber band over your wrist, twist it around, and hook it over your thumb to hold the glove in place. Also cut the nori and have it ready.
3:47
~2 min
10
Using the fleshy part of your palm, shape the rice gently and lightly. Press it down vertically from time to time to even out the shape.
4:30
~5 min
11
Wrap the shaped onigiri in nori. Shape and finish the rest the same way.
4:56
~5 min
12
Arrange on a plate, serve with takuan pickles, and it's done.
6:19
~1 min
1
Step 1
Prepare 15g of shio kombu for every 500g of rice. Chop it finely with a knife so it mixes in more easily.
Cooked rice
500g
Shio kombu (salted kelp)
15g
2
Step 2
Cut 5 shiso leaves in half, fold them, and chop finely.
Shiso leaves
5 leaves
3
Step 3
Put 500g of warm rice in a bowl.
Cooked rice
500g
4
Step 4
Add the chopped shiso and shio kombu to the rice in the bowl.
Shio kombu (salted kelp)
15g
Shiso leaves
5 leaves
5
Step 5
Add 1/2 tablespoon of white sesame seeds.
White sesame seeds
1/2 tablespoon
6
Step 6
Add about 5-6 tablespoons of tenkasu. Store-bought tenkasu from the supermarket works fine.
Tenkasu (tempura crumbs)
5-6 tablespoons
7
Step 7
Mix everything together well with a cutting motion.
Cooked rice
500g
Shio kombu (salted kelp)
15g
Shiso leaves
5 leaves
White sesame seeds
1/2 tablespoon
Tenkasu (tempura crumbs)
5-6 tablespoons
8
Step 8
Roughly divide the mixed rice into 6 portions by scoring it in the bowl.
Cooked rice
500g
9
Step 9
Put on plastic gloves, slip a rubber band over your wrist, twist it around, and hook it over your thumb to hold the glove in place. Also cut the nori and have it ready.
Nori
to taste
10
Step 10
Using the fleshy part of your palm, shape the rice gently and lightly. Press it down vertically from time to time to even out the shape.
Cooked rice
500g
11
Step 11
Wrap the shaped onigiri in nori. Shape and finish the rest the same way.
Nori
to taste
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Devilishly Good Shio Kombu Onigiri — cook along with the video