2024.10.17

Edamame and Shio-kombu Onigiri (Japanese Rice Balls)

Nico

Norio

Today, we’re making edamame onigiri using shio-kombu, which we explored in the previous post.

Nico

Onigiri (rice ball) is a classic quick & easy bento option for busy Japanese!

*bento (弁当)= to-go lunch/ lunch box

Tip

Make sure to use Japanese short-grain rice, which becomes nice and sticky. Otherwise, it would fall apart when shaping onigiri.

If the package of your rice says “koshi-hikari こしひかり (the most dominant kind of rice in Japan),” you’re certainly on the right track.

Contents

Course Main Course

Cuisine Traditional Japanese

Rice cooker
Cling film If you prefer not to use one, you can just shape onigiri directly with your hands.

Cook Japanese rice according to the package. Tip: Once it's done, give it a rest for 5-10 minutes without opening the lid.
Add all ingredients into the cooked rice, and mix it well.
Shape it triangular or round gently with cling film.
Serve, and enjoy!

Can be stored in a fridge for up to 2 days or in a freezer for up to 1 month.

Tried this recipe?Let us know how it was!

Author

The World of Zen Plant-based Cuisine (Shojin Ryori)