Kombu Onigiri (Kelp Tsukudani Rice Balls)
Super savoury and flavourful, kombu tsukudani is the perfect filling for Japanese onigiri rice balls. Make them at home with our step-by-step recipe!
Keywords
- seaweed riceballs
- tsukudani riceballs
- seasoned kelp
- seaweed for onigiri
- seaweed onigiri
- kombu rice
- seaweed balls
- kelp onigiri
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Cooking tools:
- Kitchen scale
- Rice cooker
- Pot
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Spatula
- Wooden sushi paddle
- Mixing bowl
- Tray
- Kitchen towel
Ingredients
- 80 g of Kombu (soaked weight)
- 700 mL of Water
- 1 1/2 tbsp of Rice Vinegar
- 2 tbsp of Caster Sugar
- 2 tbsp of Gluten-Free Soy Sauce
- 2 Red Chillies
- 1 tbsp of Roasted Sesame Seeds
- 300 g of Japanese Short-Grain White Rice
- 1 tsp of Salt
- 2 Nori Sheets
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