Edamame and Shio-kombu Onigiri (Japanese Rice Balls)
Equipment
- Rice cooker
- Cling film If you prefer not to use one, you can just shape onigiri directly with your hands.
Ingredients
- 3 cups (about 450g) Japanese short-grain rice
- 50 g edamame (young green soybeans), cooked or frozen
- 4 tbsp shio-kombu
- 3 tbsp sesame seeds/ Better if you toast them ahead of time
Instructions
- 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!
Notes
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!