2024.10.17

Edamame Onigiri (Japanese Rice Balls)枝豆おにぎり

Emika

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

Emika

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

Edamame and Shio-kombu Onigiri (Japanese Rice Balls)

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.

3 cups (about 450g) Japanese short-grain rice
50 g edamame (young green soybeans), cooked or frozen
4 tbsp shio-kombu (Alternatives: 3 tbsp Japanese furikake mix / 2 tbsp extra sesame seeds + 1tsp salt)
3 tbsp sesame seeds/ Better if you toast them ahead of time

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!