Savory Shio Kombu Rice Balls with Brown Rice
Experience a delightful taste of Japan with these Savory Shio Kombu Rice Balls, perfect for a quick meal or snack! These onigiri are crafted with fluffy brown rice or Japanese white rice, infused with a medley of soy sauce, mirin, and awamori for an extra layer of flavor. The filling features shio kombu, a seasoned edible kelp that adds a delicious umami kick, combined with a sweet and savory sauce that brings the rice balls to life. A perfect blend of textures and tastes, these rice balls are easy to make and deliciously satisfying. Perfect for bento boxes, picnics, or a nutritious lunch, they are ideal for anyone looking to enjoy a touch of Japanese cuisine at home.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
brown rice
1 cup (washed and soaked for 3 hours)
soy sauce
1 tablespoon (for seasoning the rice)
mirin
1 tablespoon (for seasoning the rice)
awamori
1 tablespoon (can substitute with sake)
water
1 cup (for cooking rice)
dried edible kelp (shredded)
20 g (soaked in water for 15-20 minutes)
soy sauce
3 tablespoons (for seasoning the shio kombu filling)
mirin
3 tablespoons (for seasoning the shio kombu filling)
sake
1 tablespoon (for seasoning the shio kombu filling)
sugar
2 tablespoons (for seasoning the shio kombu filling)
nori
1 piece (cut into rectangles for wrapping)
Instructions
1
Start by rinsing the brown rice thoroughly 1-2 times and soaking it in water for 3 hours. If you opt for white rice, rinse and soak it for 30 minutes instead.
2
Meanwhile, soak the dried kelp in water for 15-20 minutes to soften.
3
Once soaked, prepare the rice seasoning by mixing 1 tablespoon of awamori, 1 tablespoon of mirin, 1 tablespoon of soy sauce, and 1 cup of water. (If you cannot find awamori, sake is a suitable substitute.)
4
Drain the soaked rice using a strainer for about 5 minutes, and place it into a heavy-bottomed pot. Pour the prepared seasoning mixture over the rice.
5
Cover the pot with a lid and set it over medium heat. Once the water comes to a boil, reduce the heat to low and let it simmer until most of the liquid is absorbed (about 15-20 minutes).
6
After simmering, turn off the heat and keep the pot covered for an additional 10 minutes, allowing the rice to steam and finish cooking. Avoid opening the pot during this time.
7
Once the rice has cooled enough to handle, gently fluff it with a fork or wooden spoon and set it aside to cool completely.
8
While the rice cools, prepare the shio kombu filling. Mix together 3 tablespoons each of soy sauce and mirin, 1 tablespoon of sake, and 2 tablespoons of sugar until the sugar dissolves.
9
In a medium pan over medium heat, drain the soaked kombu and add it to the pan along with the seasoning mixture. Stir occasionally and bring it to a boil.
10
Once boiling, lower the heat and continue cooking until most of the liquid evaporates. Add an additional tablespoon each of soy sauce, mirin, and sugar, and stir well, cooking until the liquid is reduced by half. Remove from heat and let cool.
11
To form the rice balls (onigiri), wet your hands with water to prevent sticking. Start by taking a handful of seasoned rice and placing it in the palm of your hand.
12
Create a well in the center of the rice and place about a teaspoon of shio kombu filling into the center. Gently shape the rice around the filling to form a ball.
13
Using one hand to support the base of the rice ball, shape it into a triangle by pressing gently with your other hand. Be sure not to compact the rice too tightly; it should hold its shape without becoming hard.
14
Cut a rectangle out of the nori sheet sufficient to wrap around the base of the rice ball. Press the nori gently onto the rice ball to adhere, and your shio kombu onigiri is ready to serve. Enjoy fresh or pack them in lunch boxes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Shio Kombu?
Shio kombu is a seasoned, edible kelp that is salted and typically shredded, providing a strong umami flavor to dishes like rice balls.
Can I use white rice instead of brown rice for this recipe?
Yes, you can use Japanese white rice. If you choose white rice, reduce the soaking time to 30 minutes instead of the 3 hours required for brown rice.
How long should I soak the brown rice?
Brown rice should be rinsed thoroughly and soaked in water for 3 hours to ensure a fluffy texture after cooking.
What is awamori and can I substitute it?
Awamori is an alcoholic beverage from Okinawa. If you cannot find it, sake is an excellent substitute for seasoning the rice.
How long does the dried kelp need to soak?
The dried edible kelp should be soaked in water for 15 to 20 minutes until it has softened.
How do I season the rice before cooking?
Mix 1 tablespoon of awamori (or sake), 1 tablespoon of mirin, 1 tablespoon of soy sauce, and 1 cup of water to create the seasoning liquid.
Why do I need to drain the rice for 5 minutes?
Draining the rice using a strainer for 5 minutes ensures that the water-to-seasoning ratio is accurate when you place it in the cooking pot.
What is the best way to cook the rice on a stove?
Use a heavy-bottomed pot over medium heat. Once it boils, reduce heat to low and simmer for 15-20 minutes until the liquid is absorbed.
Why must the pot stay covered after the heat is turned off?
Keeping the pot covered for 10 minutes allows the rice to steam and finish cooking properly; opening the lid lets out the necessary steam.
How should I fluff the rice?
Once the rice is cooked and slightly cooled, use a fork or wooden spoon to gently fluff the grains before letting it cool completely.
What ingredients make up the shio kombu filling seasoning?
The filling seasoning consists of 3 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of sake, and 2 tablespoons of sugar.
How do I prepare the kelp filling?
Cook the soaked kombu with the seasoning mixture in a pan. Once it boils, lower the heat and cook until the liquid is reduced by half.
How do I keep rice from sticking to my hands when making onigiri?
Wet your hands with water before handling the seasoned rice to prevent it from sticking to your skin.
How much filling should go into each rice ball?
Place about a teaspoon of the prepared shio kombu filling into the center of the rice handful.
How do I shape the rice into a triangle?
Support the base of the ball with one hand and use the other hand to press the top gently into a triangle shape.
Should I press the rice balls tightly?
No, avoid compacting the rice too tightly. It should hold its shape without becoming hard or dense.
How is nori used in this recipe?
Cut the nori sheet into rectangles and wrap them around the base of the finished rice balls to add flavor and make them easier to hold.
Are these rice balls suitable for lunch boxes?
Yes, they are perfect for bento boxes, picnics, or quick nutritious lunches because they are portable and satisfying.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses kelp, rice, and soy-based seasonings.
What flavor profile can I expect?
Expect a savory and umami-rich flavor with a hint of sweetness from the mirin and sugar.
Can I prepare the filling in advance?
Yes, the shio kombu filling can be prepared ahead of time and allowed to cool before you assemble the rice balls.
How many ingredients are in this recipe?
There are 11 ingredients total, including rice, seasonings, kelp, and nori.
What kind of kelp should I look for?
Look for dried edible kelp, often found in the Japanese section of grocery stores, specifically shredded varieties for this filling.
Does the rice need to be completely cold before shaping?
The rice should be cool enough to handle comfortably, but it is often easier to shape while still slightly warm.
What is the role of mirin in the rice?
Mirin adds a subtle sweetness and a glossy sheen to the rice grains.
Can I add more soy sauce to the filling if it tastes too sweet?
Yes, the instructions suggest adding an extra tablespoon of soy sauce during the reduction process to balance the flavor.
How do I ensure the nori stays on the rice ball?
The moisture from the rice will naturally help the nori adhere to the surface as you press it gently.
What is the texture of shio kombu like?
When prepared this way, it is tender with a slight chewiness and a rich, concentrated sauce.
Is it necessary to rinse the rice twice?
Yes, rinsing the rice removes excess starch, which helps the grains remain distinct and fluffy rather than overly gummy.
Can these be eaten fresh?
Absolutely, these onigiri are delicious when served fresh but also hold up well for several hours in a lunch container.