Kombu (sea Kelp) Recipe
Make Kombu (sea Kelp) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Kombu Tsukudani (Filling)
Assembly & Garnish
Method
Rice
- 1
Rinse and soak rice
Place 2 cups Japanese short-grain rice in a bowl and cover with cold water. Gently swish the rice with your hand, drain the cloudy water, and repeat 3–4 times until the rinse water is mostly clear. After the final drain, add enough water to cover and let rice soak 20–30 minutes (shorter in warm weather, longer if rice is cold).
- 2
Cook the rice
Drain the soaked rice and transfer to a rice cooker or medium saucepan. Add 2.2 cups water. If using a rice cooker, cook on the white/regular setting. If using a pot, bring to a gentle boil uncovered, reduce heat to the lowest setting, cover tightly and simmer 12–15 minutes, then remove from heat and let rest, covered, for 10 minutes.
- 3
Season the rice
Fluff the cooked rice with a paddle or fork. Sprinkle the listed 1 tsp fine salt over the rice and fold gently to distribute while the rice is still hot. Cover to keep warm until assembly.
Kombu Tsukudani (Filling)
- 4
Rehydrate and slice kombu
Wipe the dried kombu briefly with a damp cloth to remove any surface dust (do not remove the natural glaze). Place the kombu in a small bowl and cover with about 60 ml of warm water. Let sit 15–20 minutes until pliable. Drain (reserve the soaking liquid), discard any tough edges, then slice the kombu into thin 3–5 mm strips or small bite-sized pieces.
- 5
Simmer to make tsukudani
In a small saucepan, combine the sliced kombu, reserved soaking liquid plus additional water to total 120 ml, 2 tbs soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tbs sugar. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer uncovered, stirring occasionally, until the liquid has mostly reduced and the kombu is glossy and sticky — about 15–20 minutes. If the pan dries too quickly, add a tablespoon of water. The finished texture should be soft, concentrated, and slightly syrupy.
- 6
Finish the filling
Stir in 1 tbs toasted sesame seeds off the heat. Taste and adjust: if it’s too salty add a pinch of sugar; if too sweet add a few drops soy sauce. Let the tsukudani cool to room temperature before using as a filling.
Assembly & Garnish
- 7
Prepare nori and hands
Cut the 2 nori sheets into thirds (you’ll have 6 long strips) or into rectangles to wrap the base of each onigiri. Pour the 50 ml cold water into a small bowl to wet your hands; keep a small bowl of additional salt (0.5 tsp) near you for sprinkling.
- 8
Shape the onigiri — method using hands
Wet your hands lightly with cold water and rub a pinch of salt over your palms. Take about 3/4 to 1 cup of hot seasoned rice into your cupped hand, press gently to form a base, make a shallow indentation in the center (about 1 tsp deep). Spoon ~1 tablespoon of cooled kombu tsukudani into the indentation. Fold rice over the filling with your other hand and press gently to seal, then shape into a triangle by cupping both hands and pressing at three points: base, left, right — rotate and firm up until the triangle holds. Do not over-press; onigiri should remain slightly airy.
- 9
Wrap with nori and finish
Wrap a strip of nori around the bottom third of each formed onigiri (nori will crisp up when in contact with the warm rice; if you prefer it crisp, wrap just before eating). Lightly sprinkle the outside with a tiny pinch of the remaining salt if desired. Repeat to make about 6 onigiri.
- 10
Storage
If not eating immediately, wrap each onigiri individually in plastic wrap and store at room temperature for a few hours. For longer storage, refrigerate up to 24 hours (nori will soften). Reheat gently in a microwave for 20–30 seconds before serving, then rewrap with fresh nori if you prefer it crisp.