Go Back
–+ servings
Kombu Onigiri / Musubi.

Kombu Onigiri / Musubi

Savory and speckled with roasted white sesame seeds, Kombu Onigiri / Musubi is surprisingly easy to make. You can use shio kombu or kombu tsukudani. Only three ingredients! Form each onigiri in molds, eat and enjoy ^_^
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 onigiri

Equipment

Ingredients

  • 6 cups freshly cooked Japanese short grain rice, still warm 2 cups uncooked rice = 6 cups cooked rice
  • 3 tablespoons roasted white sesame seeds
  • 3 tablespoons shio kombu
  • 1 teaspoon sea salt

Instructions

  • Prepare the rice:
    If the rice is still in the rice cooker, fluff the rice and then use a rice paddle to move all the rice into a large bowl.
  • Sprinkle the roasted white sesame seeds and the shio kombu on top of the rice. Use the rice paddle to gently mix everything. Mix until all the ingredients are evenly blended. Set aside.
  • Then prepare your onigiri making station:
    Use a large plate or cutting board as your onigiri making area. Wash the onigiri mold and place it on the plate.
  • Lightly wet the onigiri mold with a splash of water. Shake out any excess water.
    Then sprinkle a little sea salt inside the onigiri mold. To make this step easier, I spoon some sea salt into a small dish and keep that on the side. Just pinch and sprinkle.
  • Fill the onigiri mold full with the rice. Gently pat the in the rice with a rice paddle. Never ever smash the rice.
  • Use the top/lid of the mold to gently press down and "seal" the onigiri.
  • Then flip the mold over and lightly press the back of the mold to "pop" the onigiri out of the mold. Place the completed onigiri onto another plate.
  • Then repeat steps 4-7 until you use all the rice. You should have about 6 onigiri pieces (or 12 mini onigiri pieces).
  • Eat warm and enjoy!